Soba noodles are our favorite for those warm spring evenings because they’re delicious eaten cool (you don’t have to eat them piping hot like regular wheat...
The broiler gives you direct heat meaning your vegetables will get a gorgeous char in just a few minutes. Cook, relax, and enjoy!
What you'll need: 1 shallot 1 medium eggplant 12 oz grape tomatoes 1 oz fresh ginger 2 Tbsp rice vinegar 2 Tbsp tamari 1 tsp toasted sesame oil 5.6 oz soba noodles ¼ oz fresh basil ¼ oz fresh cilantro vegetable or safflower oil coarse salt
Equipment: small saucepan colander large pot rimmed baking sheet
Recipe steps: 1. Make crispy shallots Cut ends from shallots, peel, and thinly slice into rings. Place shallot rings in a small saucepan with ½ cup oil over medium heat. Cook, stirring occasionally, until shallots are golden brown, about 7 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate and season with salt. Reserve shallot oil.
Cook eggplant Preheat broiler with rack 6-inches from heat source. Slice eggplant lengthwise into 1-inch pieces. Coat baking sheet with 1 tablespoon shallot oil. Place eggplant and tomatoes on sheet and brush eggplant with some of the shallot oil; season both sides with salt. Broil until softened and charred in spots, flipping eggplant halfway through, 6–8 minutes per side.
Make dressing Bring a large pot of water to a boil. Peel and grate ginger into a small bowl. Gather ginger in your hand and squeeze juice into bowl; discard pulp. Whisk in rice vinegar, tamari, sesame oil, and 2 tablespoons shallot oil.
Cook soba Add soba noodles to boiling water and cook until al dente, about 3 minutes. Drain and rinse under cold water.
Cut eggplant Once eggplant is cool enough to touch, chop into 1-inch cubes.
Finish & serve Pick basil and cilantro leaves from stems. Tear large basil leaves into pieces. Toss noodles with eggplant, tomatoes, dressing, and ⅔ of the herbs. Top with crispy shallots and remaining herbs.