I posted the recipe for basic vegan dipping sauce for noodles last week and wanted to post a cold noodles recipe to go well with the dipping sauce. I eat a lot of cucumber noodles with the dipping sauce but there won’t be a recipe because I just julienne cucumbers! When I saw eggplants at farmers markets, I thought of making noodles out of them. I’ve heard you can make noodles out of eggplants but have never tried it until now.
There are a few kinds of eggplants available in my area. I used a round fatter one today to make noodles. I’ll show the step-by-step instructions but the shorter version of the recipe and the listing of ingredients are available at the bottom of this blog.
- Peel skin of eggplant and make noodles with a julienne peeler or cut it into thin slices with a knife. I used a julienne peeler. Meanwhile, boil water in a pot.
2. Lightly coat eggplant with potato starch. You don’t want to use too much potato starch as the noodles get too heavy. You can hardly see it in the picture below.
3. Pour eggplant into boiling water and cook eggplant noodles until they become translucent (for a couple of minutes)
4. Remove eggplant noodles from the pot and shock them in cold water
5. Drain water and serve
You can garnish with anything you like but grated ginger is a must. I used grated ginger, green onion and purple shiso to garnish. The noodles are very light and perfect for a hot summer day. They are sort of plain so good dipping sauce and nice garnish are needed. I think thicker noodles may work better as they are soft and you may want chewy texture. I will try thicker ones next time.
- 1-2 Eggplant
- 1-2 Tablesoon Potato Starch
- Peel and cut eggplant into thin noodles with a julienne peeler or a knife. Boil water in a pot.
- Lightly coat eggplant with potato starch
- Boil eggplant noodles until they get translucent
- Remove eggplant noodles from pot and shock them in cold water
- Drain water and serve
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