Community recipe
Cambodian-Inspired Charred Eggplant Noodle Salad with Lemongrass Dressing
A bright, satisfying vegan rice noodle salad with oven-charred eggplant, crisp vegetables, baked tofu, and a punchy lime-lemongrass dressing. It takes inspiration from Cambodian flavor pairings while using accessible weeknight techniques.
- Serves
- 4
- Prep
- 25 min
- Cook
- 25 min
- Difficulty
- medium
Get ready
Ingredients
- 2 l waters
- 250 g rice noodles
- 2 tbsp neutral oils
- 1 japanese eggplant, cut into 2 cm pieces
- 400 g extra-firm tofu, patted dry and cubed
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 1 lemongrass stalk, tender inner portion finely minced
- 3 tbsp lime juice, freshly squeezed
- 2 tbsp tamaris
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 garlic clove, finely grated
- 1 tsp red chili flake
- 1 cucumber, thinly sliced
- 1 carrot, cut into matchsticks
- 2 cup red cabbages, thinly shredded
- 0.5 cup cilantro leaf, loosely packed
- 0.33 cup roasted peanut, roughly chopped
Make it
Instructions
- 01
Cook and cool the noodles
Bring 2 l water to a boil in a large pot. Add 250 g rice noodles and cook until tender but springy. Drain, rinse under cold running water, and drain very well so the noodles do not dilute the dressing.
- 02
Char the eggplant and tofu
Heat the oven to 220°C / 425°F and line a large baking sheet. Toss 2 tbsp neutral oil, 1 each Japanese eggplant, 400 g extra-firm tofu, 1 tsp kosher salt, and 1/2 tsp black pepper directly on the sheet. Arrange in one layer and roast, turning once, until the eggplant is deeply browned and the tofu has crisp edges. Let cool for a few minutes.
- 03
Make the dressing
Trim away the tough outer layers of 1 each lemongrass stalk and finely mince its tender lower portion. Whisk it with 3 tbsp lime juice, 2 tbsp tamari, 1 tbsp maple syrup, 1 tbsp toasted sesame oil, 1 each garlic clove, and 1 tsp red chili flakes until the maple syrup dissolves. Taste carefully and adjust only after the flavors have had a moment to mingle.
- 04
Assemble the salad
In a large bowl, combine 1 each cucumber, 1 each carrot, 2 cup shredded red cabbage, 1/2 cup cilantro leaves, and 1/3 cup roasted peanuts. Add the cooled noodles, charred eggplant, and tofu. Pour over the dressing and toss thoroughly, using clean hands or tongs to separate the noodles. Serve promptly while the vegetables remain crisp.
