This eggplant and noodle salad brings bold flavor and a medley of textures to your plate. Smoky, grilled eggplant meets slurpable noodles, all tied together with a sweet, tangy, and umami-rich sesame-soy dressing. It’s the kind of vibrant, satisfying dish that easily stands on its own—perfect for picnics, casual dinners, or when you need a plant-forward centerpiece that doesn’t skimp on flavor.
Ingredient Breakdown
Grilling the eggplant draws out its natural sweetness while adding a deeply satisfying smokiness. Sliced into thick, 1-centimeter rounds, the eggplant absorbs the bold dressing beautifully as it chars and softens under the broiler. The result is tender, flavor-packed bites with just the right amount of char on the edges.
Fine egg noodles serve as the salad’s base, offering a light, silky texture that contrasts perfectly with the richness of the eggplant. They’re quick to cook and wonderfully absorbent—making them ideal for soaking up the fragrant dressing.
The sesame-soy dressing brings balance to the dish with its trio of sweet, salty, and acidic elements. Teriyaki and soy sauce add depth and umami, red wine vinegar offers a tart edge, sugar rounds out the acidity, and dark sesame oil infuses the entire salad with warm, toasty richness.
Crushed garlic and finely sliced bird’s eye chilli infuse the dressing with a touch of heat and aromatic warmth. The garlic mellows once combined with the sweet and savory notes, while the chilli provides just enough spice to tingle the palate without overwhelming it.
Spring onions add a pop of freshness and a sharp green bite. Alongside the toasted sesame seeds, they help punctuate the salad with a nutty crunch and a burst of color—making every forkful feel balanced and exciting.
Step-by-Step Preparation Guide
To start, the dressing is built in a mixing bowl by combining sesame oil, vegetable oil, teriyaki sauce, soy sauce, vinegar, sugar, garlic, and chilli. Whisk vigorously until the sugar dissolves completely and the mixture becomes glossy and cohesive. This emulsified base becomes both a marinade and the final dressing, maximizing flavor in every component.
Next, the eggplant is sliced and brushed generously on both sides with the dressing. Lined on a foil-covered tray, the slices are grilled or broiled until tender, golden, and slightly charred. Frequent basting ensures the eggplant stays moist and deeply flavored. After grilling, the slices are cut into bite-sized pieces and tossed with the remaining dressing to further soak in the bold marinade.
While the eggplant cooks, the noodles are boiled just until tender, then rinsed under cold water to stop the cooking process. This not only cools them quickly but also helps preserve their structure. A second drain ensures the salad won’t be weighed down by excess moisture.
Everything comes together in a large bowl—noodles, eggplant, sliced green onions, and sesame seeds are gently tossed to coat each ingredient evenly. This step is key to distributing both the texture and flavor without overmixing or breaking up the soft eggplant.
Finally, a garnish of extra green onion and sliced chilli gives the salad a finishing touch of brightness and heat. The result is a dish that’s as visually striking as it is delicious—served either warm or at room temperature for optimal taste and flexibility.
Recipe Tips
Choosing eggplants that grill evenly and hold shape:
Go for firm, smooth-skinned eggplants that feel heavy for their size. Medium to large varieties with fewer seeds work best for grilling without turning mushy.
How to keep noodles from clumping after cooking:
After rinsing, toss the noodles in a small amount of sesame oil to prevent them from sticking while they cool.
Toasting sesame seeds for deeper nuttiness:
Toast them in a dry skillet over medium heat until golden and fragrant, stirring constantly to avoid burning.
Adjusting the heat level:
Control the spice by using less bird’s eye chilli or removing the seeds. For a spicier version, add thinly sliced red chili or a pinch of crushed red pepper flakes.
What to Serve With This Recipe
Pair this salad with crispy tofu or pan-seared tempeh for a filling vegetarian meal that complements its Asian-inspired profile. A side of steamed edamame or grilled baby bok choy would also work beautifully.
If you’re planning a larger menu, serve it alongside miso soup or a light cabbage slaw for a complete and nourishing meal. The tanginess of the salad pairs well with broth-based dishes and crunchy slaws.
As a side dish, it’s fantastic next to grilled teriyaki salmon or chicken skewers. The smoky-sweet profile of the eggplant dressing mirrors teriyaki’s depth and balances out the richness of grilled proteins.
Serve chilled with iced jasmine tea, cucumber water, or a citrus-forward mocktail for a refreshingly light meal that satisfies without being heavy.
Frequently Asked Questions
Can I use other types of noodles like soba or rice noodles?
Yes, soba, rice noodles, or even udon work well in place of egg noodles. Just adjust the cooking time and be mindful of texture—avoid overly soft noodles.
How long does this salad keep in the fridge?
It keeps well for up to 2 days in an airtight container. The flavors intensify overnight, but the noodles may soften slightly. Stir before serving.
Is this salad served hot or cold?
It can be enjoyed either warm, at room temperature, or chilled. Room temperature brings out the richness of the sesame dressing best.
Can I roast the eggplant instead of grilling?
Absolutely. Roast in a hot oven at 425°F (220°C) for about 20–25 minutes, flipping halfway, until tender and golden.
Creative Variations
Add sliced bell peppers or shredded carrots for a crunchier, more colorful salad. These veggies offer sweetness and texture that play well with the richness of the dressing.
Mix in crushed peanuts or toasted cashews for extra nutty depth and a satisfying crunch. This small addition transforms the texture and makes the dish even more filling.
For a flavor twist, swap out the teriyaki for hoisin sauce or Korean BBQ sauce to give the salad a different umami profile. Just balance the sweetness by adjusting the sugar in the dressing.
A splash of lime juice or a bit of zest adds brightness and acidity, enhancing the salad’s depth and giving it a Thai-inspired flair. Perfect for summer gatherings or tropical menus.
Eggplant and noodle salad is the kind of dish that surprises you with its balance of depth and lightness. The interplay of smoky, sweet, salty, and spicy notes creates a vibrant, satisfying experience in every bite. Whether served as a main or side, it’s a flexible and flavorful option that’s sure to impress—perfect for meatless Mondays, meal prep, or simply celebrating the beauty of bold, plant-forward cooking.
Ingredients
250 g fine egg noodles (8 oz)
2 large eggplant (aubergine)
125 ml teriyaki sauce (1/2 cup), preferably Kikkoman
80 ml dark sesame oil (1/3 cup)
40 ml light soy sauce (2 tablespoons), preferably Kikkoman
40 ml vegetable oil (2 tablespoons)
40 ml red wine vinegar (2 tablespoons)
80 g sugar (1/3 cup)
2 cloves garlic, crushed
1 bird’s eye chilli, finely sliced
6 whole green spring onions (shallots), sliced
1/4 cup sesame seeds, toasted
1 pinch chili, for garnish
Instructions
In a medium bowl, combine the dark sesame oil, vegetable oil, teriyaki sauce, soy sauce, red wine vinegar, sugar, bird’s eye chilli, and crushed garlic. Stir well until the sugar fully dissolves and the dressing is smooth and aromatic. Set aside.
Slice the eggplant into 1 cm-thick rounds. Line a large baking tray with aluminum foil for easy cleanup, and lay the slices out in a single layer. Using a brush, generously coat both sides of each slice with the prepared dressing.
Grill (or broil) the eggplant under high heat for approximately 10 minutes, turning once when golden and caramelized on one side. Baste with more dressing during cooking to intensify flavor. Once grilled, cut the eggplant slices into halves or thirds, then toss with any remaining dressing to soak up the extra richness.
Meanwhile, cook the fine egg noodles according to the package directions until tender. Drain, rinse briefly under cold water to stop the cooking process, then drain again thoroughly.
In a large serving bowl, combine the cooked noodles with the grilled eggplant, sliced green onions, and toasted sesame seeds. Toss gently to coat and blend the ingredients evenly.
Finish the salad with a garnish of extra green onions and a touch of sliced red chilli, if desired, for added color and heat. Serve warm or at room temperature.
Eggplant and Noodle Salad Recipe
Ingredients
- 250 g fine egg noodles 8 oz
- 2 large eggplant aubergine
- 125 ml teriyaki sauce 1/2 cup, preferably Kikkoman
- 80 ml dark sesame oil 1/3 cup
- 40 ml light soy sauce 2 tablespoons, preferably Kikkoman
- 40 ml vegetable oil 2 tablespoons
- 40 ml red wine vinegar 2 tablespoons
- 80 g sugar 1/3 cup
- 2 cloves garlic crushed
- 1 bird’s eye chilli finely sliced
- 6 whole green spring onions shallots, sliced
- 1/4 cup sesame seeds toasted
- 1 pinch chili for garnish
Instructions
- In a medium bowl, combine the dark sesame oil, vegetable oil, teriyaki sauce, soy sauce, red wine vinegar, sugar, bird’s eye chilli, and crushed garlic. Stir well until the sugar fully dissolves and the dressing is smooth and aromatic. Set aside.
- Slice the eggplant into 1 cm-thick rounds. Line a large baking tray with aluminum foil for easy cleanup, and lay the slices out in a single layer. Using a brush, generously coat both sides of each slice with the prepared dressing.
- Grill (or broil) the eggplant under high heat for approximately 10 minutes, turning once when golden and caramelized on one side. Baste with more dressing during cooking to intensify flavor. Once grilled, cut the eggplant slices into halves or thirds, then toss with any remaining dressing to soak up the extra richness.
- Meanwhile, cook the fine egg noodles according to the package directions until tender. Drain, rinse briefly under cold water to stop the cooking process, then drain again thoroughly.
- In a large serving bowl, combine the cooked noodles with the grilled eggplant, sliced green onions, and toasted sesame seeds. Toss gently to coat and blend the ingredients evenly.
- Finish the salad with a garnish of extra green onions and a touch of sliced red chilli, if desired, for added color and heat. Serve warm or at room temperature.
