Japanese Eggplant & Soba Noodles with Taiwanese Bok Choy

Japanese Eggplant & Soba Noodles

with Taiwanese Bok Choy

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From the Test Kitchen

Bok choy, literally “white vegetable” in Cantonese, comes in many, many forms. For this recipe, we’ve selected a winter-harvested variety, Taiwanese bok choy, for its hardy, tender stalks and bright, wide leaves. Its slightly mustardy flavor complements the earthiness of soba noodles and the sweet, salty flavors of our mirin-sesame-soy sauce.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Japanese Eggplant & Soba Noodles with Taiwanese Bok Choy
Title
  • 3 cloves Garlic
  • 2 Bird's Eye Chilies
  • 2 Japanese Eggplants
  • 2 Scallions
  • 1 1-Inch Piece Ginger
  • 1 bunch Mint
  • 10 oz Taiwanese Bok Choy
  • 8 oz Soba Noodles
  • 2 Tbsps Mirin
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Sesame Oil
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Heat a large pot of water to boiling on high. Wash and dry the fresh produce. Peel and mince the garlic and ginger. Trim off the stems of the eggplants and slice them on an angle, turning the eggplant after each cut to create oblique-cut pieces. Thinly slice the scallions on an angle, separating the white bottoms and green tops. Roughly chop the cilantro. Pick the mint leaves off the stems. Roughly chop the Taiwanese bok choy.
Cook the soba noodles:
2 Cook the soba noodles:
Once the water is boiling, add the soba noodles and cook 4 to 5 minutes or until tender. Drain, rinse under cold water and set aside.
Cook the eggplants:
3 Cook the eggplants:
While the noodles cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplant and season with a little salt and pepper. Cook 3 to 4 minutes, or until lightly browned, stirring occasionally. Transfer to a plate then wipe out the pan.
Add the vegetables:
4 Add the vegetables:
In the same pan used to cook the eggplant, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, ginger, white parts of the scallions and bird’s eye chilies; cook 30 seconds to 1 minute, or until fragrant, stirring frequently. Add the Taiwanese bok choy and season with a little salt and pepper. Cook 2 to 4 minutes, or until the bok choy is completely wilted.
Add the noodles:
5 Add the noodles:
Rinse the cooked soba noodles once more under cold water. Add the rinsed noodles, cooked eggplant, mirin, sesame oil, soy sauce and half of both the cilantro and mint to the pan of vegetables. Cook 1 to 2 minutes, stirring frequently, until thoroughly combined and heated through.
Plate your dish:
6 Plate your dish:
Divide the noodles and vegetables between 2 bowls, removing the bird’s eye chilies. Garnish with the green parts of the scallions and remaining mint and cilantro. Enjoy!

Tips from Home Chefs

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Japanese Eggplant & Soba Noodles

Prepare the ingredients:
1 Prepare the ingredients:
Heat a large pot of water to boiling on high. Wash and dry the fresh produce. Peel and mince the garlic and ginger. Trim off the stems of the eggplants and slice them on an angle, turning the eggplant after each cut to create oblique-cut pieces. Thinly slice the scallions on an angle, separating the white bottoms and green tops. Roughly chop the cilantro. Pick the mint leaves off the stems. Roughly chop the Taiwanese bok choy.
2 Cook the soba noodles:
Once the water is boiling, add the soba noodles and cook 4 to 5 minutes or until tender. Drain, rinse under cold water and set aside.
Cook the soba noodles:
Cook the eggplants:
3 Cook the eggplants:
While the noodles cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplant and season with a little salt and pepper. Cook 3 to 4 minutes, or until lightly browned, stirring occasionally. Transfer to a plate then wipe out the pan.
4 Add the vegetables:
In the same pan used to cook the eggplant, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, ginger, white parts of the scallions and bird’s eye chilies; cook 30 seconds to 1 minute, or until fragrant, stirring frequently. Add the Taiwanese bok choy and season with a little salt and pepper. Cook 2 to 4 minutes, or until the bok choy is completely wilted.
Add the vegetables:
Add the noodles:
5 Add the noodles:
Rinse the cooked soba noodles once more under cold water. Add the rinsed noodles, cooked eggplant, mirin, sesame oil, soy sauce and half of both the cilantro and mint to the pan of vegetables. Cook 1 to 2 minutes, stirring frequently, until thoroughly combined and heated through.
6 Plate your dish:
Divide the noodles and vegetables between 2 bowls, removing the bird’s eye chilies. Garnish with the green parts of the scallions and remaining mint and cilantro. Enjoy!
Plate your dish:
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