INGREDIENTS:
- 1 lb dried noodles, such as chow mein or another thick Asian wheat noodles, or linguine
- 1/2 – 3/4 lb eggplant, preferably a long Asian eggplant variety, ends trimmed and cut to 2″ long wedges or pieces about 1″ thick
- 1 medium-sized cucumber (or 2 smaller Kirby cucumbers), peeled, halved, and cut to thin, 2-inch wedges (removing excess seed pockets if necessary)
- 1-2 tablespoons sambal olek (or substitute with another chunky chili sauce)
- about 2 teaspoons soy sauce (or more to taste)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon red chili oil (or substitute with more sesame oil)
- 1/2 teaspoon sugar (optional)
- 1 teaspoon toasted sesame seeds (optional)
- finely chopped fresh scallions, cilantro or Thai basil for garnish (optional)
INSTRUCTIONS:
- Cook the noodles according to the directions on the package; drain. Immediately rinse with cold water and toss until noodles are chilled. Let dry a few minutes, or while you prepare the rest of the ingredients.
- Fill a large pot with a lid with about 1 inch of water at the bottom. Bring to a boil. Place an upturned bowl or a steamer rack at the bottom of the pot. Arrange the eggplant pieces on a plate that fits inside the pot, on top of the bowl/rack. Sprinkle the eggplant pieces with salt and place in the “steamer” and cover. Let cook for 5 minutes. Inspect the eggplant, and if the pieces give away easily when touched, remove from the steamer and let cool.
- Combine the soy sauce, rice vinegar, sesame oil, red chili oil, and optional sugar and sesame seeds in a bowl. Adjust the seasoning to your preference, adding more soy sauce or sugar as desired. Add the cucumber pieces and toss to coat thoroughly. Add the cooled eggplant pieces and fold in gently.
- Divide the chilled noodles amongst serving bowls; top each with the dressed eggplant and cucumber mixture. Top each with the optional herbs, and serve immediately.
Source: Not Eating Out In New York
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