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Eggplant And Onion Noodle Salad With Warm Soy-Rice Vinaigrette

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1 pound Japanese eggplant, cut in half lengthwise

1 teaspoon kosher salt

1 cup green beans, trimmed

2 tablespoons rice vinegar

2 tablespoons low-sodium soy sauce

1 teaspoon honey

1 teaspoon dark sesame oil

1/8 teaspoon black pepper

1 garlic clove, minced

1 mild red or green chile pepper, seeded and minced (such as Fresno)

cooking spray

1 cup (1/2-inch-thick) slices Walla Walla or other sweet onion

2 1/2 cups chopped bok choy stalks and leaves

2 cups hot cooked wide lo mein noodles (about 4 ounces uncooked)

1 green onion, cut diagonally into (1-inch) pieces

1 tablespoon toasted sesame seeds

1 tablespoon chopped fresh cilantro

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