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Chinese Noodle Salad With Roasted Eggplant

1 fave
Nutrition per serving    (USDA % daily values)
CAL
407
FAT
53%
CHOL
24%
SOD
81%

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Ingredients for 8 servings

7 tbsp toasted sesame oil

7 tbsp low-sodium soy sauce (or tamari)

3 tbsp balsamic vinegar

3 tbsp sugar

2 1/2 tsp salt

1 tbs red pepper oil

8 - 10 x scallions, thinly sliced into rounds

3 tbsp cilantro, chopped

1 lb spaghetti (the original recipe calls for thin fresh Chinese egg noodles)

1 lb firm, shiny Japanese or Chinese eggplants

1 tbsp fresh ginger root, peeled and minced

1 clove garlic, minced

Reserved dressing

1 cup snow peas, strings removed

1/2 lb mung bean sprouts

3 tbsp sesame seeds, toasted in a skillet until lightly colored

1 medium carrot, peeled and julienned

cilantro leaves

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