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Yields:
2
Total Time:
20 mins
To maximize Chinese eggplant's texture and flavor, F&W's Kay Chun steams thin slices, then tosses them with soy sauce, vinegar, ginger, basil, and just a little bit of oil.
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Ingredients
- 4 oz. glass noodles
- 3 Chinese eggplants
- 1 Kirby cucumber
- 2 Tbsp. canola oil
- 1 tsp. peeled and finely grated fresh ginger
- 1/2 cup chopped basil
- 1/4 cup soy sauce
- 1/4 cup distilled white vinegar
- kosher salt
- Freshly ground pepper
Directions
- Step 1In a medium saucepan of boiling water, cook the noodles until al dente, about 8 minutes. Drain, rinse under cold water until cool, then drain well. Transfer to bowls.
- Step 2In a steamer basket set over a pot of boiling water, steam the eggplants until tender, about 8 minutes. Transfer to a bowl. Add the cucumber, oil, ginger, basil, soy sauce, and vinegar; season with salt and pepper and toss. Serve over the noodles.
Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
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