Servings: 2

Grilled Eggplant Soba Noodles Recipe

Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
Grilled Eggplant Soba Noodles Recipe creamy eggplant paired with nutty soba noodles, wrapped in simple Asian inspired meal. Great for lunch or dinner.
grilled-eggplant-soba-noodles-recipe
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Ingredients

  • 2 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 medium eggplant — , sliced lengthwise into 1/2 inch slices

For the sauce:

  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp oyster sauce
  • 1 tbsp toasted sesame oil
  • 2 tsp Asian chili-garlic sauce
  • 2 tsp sake

Noodles:

  • 4 oz soba noodles

For garnishing:

  • 1 tsp toasted sesame seeds
  • scallions for garnishing

Instructions

  1. Preheat a gas grill to 450 F. Glean grates.
  2. Brush eggplant with vegetable oil and season with 1 tbsp soy sauce. Grill until browned, around 5 minutes per side. Grilling time may vary.
  3. Remove from grill and chop eggplant into 1-inch pieces.
  4. Alternatively, grill eggplant on a ribbed skillet on the stove top, until browned or roast in the oven at 450F for 25 minutes.
  5. In a small saucepan whisk 2 tbsp soy sauce, sugar, oyster sauce, sesame oil, chili-garlic sauce and sake together. Cook on medium-low heat until sugar has dissolved, for about 1 minute.

To cook the noodles:

  1. Bring 4 quarts of water to a boil in a deep pot. Add noodles and cook until tender, for about 4-5 minutes. Reserve 1/2 cup of cooking water. Drain noodles and place them back in the pot.
  2. Add roasted eggplant and the sauce, toss to combine. If the noodles appear too dry, add some of the cooking water.
  3. Serve garnished with sesame seeds and scallions.

If you decide to use store bought stir fry sauce:

  1. Use about 4 tbsp of stir fry sauce and add it to the cooked and drained noodles. Garnish and serve.
Course: Main Course

Nutrition Information

Calories: 504, Fat: 21g, Saturated Fat: 12g, Sodium: 2278mg, Potassium: 743mg, Carbohydrates: 71g, Fiber: 7g, Sugar: 20g, Protein: 13g, Vitamin A: 1.7%, Vitamin C: 7.1%, Calcium: 5%, Iron: 15%