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Author Notes: There is so much more to ramen than the sodium laden noodles with dehydrated vegetable and seasoning packs. —CherylDLee
- 1 pound baby eggplant, stemmed and halved
- 1/2 pound shishito peppers
- 2 tablespoons olive or vegetable oil
- 1/2 teaspoon fine sea salt
- 3 ounces straight ramen noodles
- 1/4 cup sweet soy sauce
- 2 tablespoons mirin
- 1 tablespoon lime juice
- 2 teaspoons Yuzu No Soi juice
- 1 tablespoon sesame seeds, toasted
- Heat the oven to 400 degrees F.
- Place the eggplant and Shishito peppers onto a sheet pan.
- Drizzle the olive oil and sprinkle the salt over the vegetables.
- Toss to coast evenly with the oil and salt.
- Arrange the eggplant halves cut side down on the pan.
- Roast the vegetables for 30 to 40 minutes, until the peppers are lightly charred and the eggplant is soft.
- Let the vegetables cool. (Can be made a day ahead)
- Pull the stems from the peppers, and then slice into rings.
- Cut the eggplant into small pieces.
- Place the peppers and eggplant into a large bowl.
- Cook the ramen noodles according to package directions.
- Drain the ramen, then rinse with cold water to cool them.
- Add the noodles to the bowl with the vegetables.
- In a small bowl whisk together the sweet soy, mirin, lime juice and Yuzu juice.
- Pour the dressing over the noodles and vegetables, tossing to coat.
- Add the sesame seeds, toss again to mix well.
- Refrigerate until ready to serve.