Golden-brown eggplant soaks up the savory, bright dressing, while soba noodles make the dish satisfying and add a chewy bite. Serve this modern, Japanese-inspired noodle salad warm, with scallions and toasted sesame seeds.
This is a modern noodle salad made with Japanese ingredients, not a traditional Japanese preparation. Soba is often made with buckwheat, sometimes combined with wheat flour, which gives it a slightly nuttier flavor than regular wheat noodles. The eggplant adds a soft, almost creamy contrast. As it absorbs some oil while cooking, it also gets plenty of surface area to turn golden brown and hold on to the dressing later.
Eggplant is at its most widely available in the Netherlands during the warmer months, but you can find it in stores all year round. Choose one that feels firm and has smooth, shiny skin. Cut the cubes to roughly the same size so they cook evenly. A roomy, well-heated frying pan helps them develop browned edges; if the pan is too crowded, the eggplant is more likely to steam. So cook it in two batches if needed, and only add extra oil if the pan looks dry.
The dressing brings together salt, acidity, and toasted sesame flavor. Soy sauce adds depth, rice vinegar keeps it bright, and fresh ginger gives it a gentle kick. Sesame oil has a pronounced flavor, so use a modest amount to keep it from overpowering the eggplant. Taste the dressing before tossing it with the noodles. If it’s too strong, thin it with a tablespoon of water; if you’d like it brighter, add a small splash of rice vinegar.
For a gluten-free version, use soba made entirely from buckwheat, and check the label on the soy sauce too; tamari may be an alternative. No rice vinegar on hand? A mild apple cider vinegar will work, though the flavor will be a little different. Scallions and sesame seeds add freshness and a final crunchy bite, so don’t let them get lost under a large amount of other garnishes. Serve the noodles as a main course, with cucumber on the side if you like, for extra freshness.
The salad is best served warm, when the noodles can absorb the dressing without the eggplant cooling completely. Refrigerate leftovers in a covered container within two hours and eat them within two days. The noodles will firm up in the fridge; stir in a small splash of water or rice vinegar before serving, then let them come briefly to temperature. Don’t leave the salad at room temperature for an extended period.
Toast the sesame seeds in a dry frying pan over medium heat for 2–3 minutes, until golden brown. Shake the pan regularly, then transfer the seeds to a plate.
Cook the soba noodles according to the package instructions until al dente. Drain, rinse briefly with cold water, and drain well.
In a small bowl, whisk together the soy sauce, rice vinegar, water, ginger, and sesame oil to make the dressing.
Heat the neutral oil in a roomy frying pan over medium-high to high heat. Cook the eggplant in a single layer for 8–10 minutes, turning it regularly and working in two batches if needed. Season with a little salt; the soy sauce is salty too.
Put the noodles and warm eggplant in a large bowl. Pour the dressing over them and toss gently, so the eggplant stays intact and the noodles are evenly coated.
Divide among bowls and finish with the scallions and toasted sesame seeds. Serve warm.
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