Asian Noodle Salad with Aubergine, Sugar Snap Peas, and Lime Dressing

Ingredients for Asian Noodle Salad with Aubergine, Sugar Snap Peas, and Lime Dressing

• 4 Japanese aubergines, unpeeled, cut on diagonal into 1/3-inch-thick slices

• 230g fresh shiitake mushrooms, stemmed

• 2 bunches spring onions, trimmed

• 60ml Asian sesame oil

• 1 170g package dried chuka soba (Japanese-style) noodles

• 1 230g package sugar snap peas, trimmed

• 110ml hoisin sauce

• 3 1/2 tablespoons fresh lime juice

• 4 teaspoons finely grated lime peel

• 1 1/2 tablespoons minced peeled fresh ginger

Prepare barbecue (medium-high heat). Combine first 3 ingredients; add Asian sesame oil and toss to coat. Sprinkle with salt and pepper. Grill vegetables until tender, turning often, about 7 minutes for aubergine and mushrooms and 5 minutes for spring onions. Transfer mushrooms and onions to cutting board; cool slightly. Slice mushrooms and onions.

Meanwhile, cook noodles in large pot of boiling salted water until almost tender but still firm to bite, about 3 minutes. Add sugar snap peas to noodles; cook 1 minute longer. Drain well. Transfer noodle mixture to large serving bowl. Add grilled vegetables.

Whisk last 4 ingredients in small bowl to blend. Toss noodle salad with dressing; season with salt and pepper.

Test Kitchen Tip: The cooking time of Japanese-style chuka soba noodles varies by a minute or two depending on the brand of noodle. Test them after three minutes to avoid overcooking.

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