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