This is a great recipe, but it is straight from the excellent GREENS cookbook--credit where credit is due! I know that is a hopelessly retro concept, but Deborah Madison should be receiving the kudos here, along with Edward Espe Brown, who worked with her on the cookbook. Even the "adaptation"--substituting spaghetti for chinese egg noodles--is suggested in the recipe's headnotes, which always make good, informative reading.
Chinese Noodle Salad with Roasted Eggplant
Snow peas, bean sprouts, and julienned carrot add lots of crunch and color.
Source: Orangette
Enlarge Image
Credit: Orangette
FROM THE
RECIPE:
Each chopstickful is salty and sweet, clean and nutty, crisp and yielding. I can't think of a better way to settle into the rhythm of summer.
Get the Recipe from Orangette
