4 Japanese eggplants (unpeeled, cut diagonally, 1cm slices)
227g Fresh shiitake mushrooms (stemmed)
2 bunches Spring onions (trimmed)
1/4 cup Asian sesame oil
Lime dressing (amount according to taste)
salt & peper (for seasoning)
Asian Somen Noodle Salad with Eggplant, Sugar Snap Peas and Lime Dressing
STEP ONE:GRILLING VEGETABLES
Prepare barbeque (medium-high heat).
Combine eggplant, mushrooms and onions.
Add asian sesame oil and toss to coat.
Sprinkle with salt and pepper.
Grill vegetables until tender, turning often (about 7 minutes for eggplant and 5 minutes for mushrooms and onions).
Transfer the mushrooms and onions to a cutting board and cool slightly.
Slice mushrooms and onions.
STEP TWO:SOMEN NOODLES
Meanwhile, cook noodles according to packet instructions.
Add sugar snap peas to noodles and cook for one minute longer.
Transfer noodle mixture into large serving bowl.
Add grilled vegetables.
Toss noodle salad with lime dressing.
Season with salt and pepper.