1 cup quartered and thinly sliced Japanese eggplant
1 tablespoon roasted sesame oil
1 tablespoon reduced-sodium soy sauce
1 (8-ounce) package soba noodles
1 red bell pepper, seeded and thinly sliced
1 cup arugula or mizuna greens
2 tablespoons crushed peanuts (optional)
2 tablespoons Thai basil or regular basil (optional)
2 tablespoons Justin’s Classic Peanut Butter
1 teaspoon reduced-sodium soy sauce
2 tablespoons roasted sesame oil
2 tablespoons rice wine vinegar
1 teaspoon Sriracha hot sauce
1 teaspoon honey
To make the noodles
Sauté the eggplant over medium heat in the sesame oil and soy sauce until just tender.
Cook the soba noodles as directed on the package. Strain and rinse under cool water. Set aside.
To make the vinaigrette
While the soba is cooking, mix all the vinaigrette ingredients in a large bowl. Whisk well to combine.
In the same large mixing bowl, gently toss the cooled soba noodles in the vinaigrette, then add the eggplant, red pepper, and arugula.
Coat all of the noodles well and serve with tongs, twisting the noodles when you serve them so they stay firm.
Top with crushed peanuts or Thai basil, if desired.
Recipe by Candice Kumai
Find more at candicekumai.com