Spicy Eggplant Buckwheat Salad

Sunday, 9 August, 2015 By Lee Greene
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This cold noodle salad is the BOMB! Mixing fish sauce (we love Red Boat Fish Sauce) and Scrumptious Pantry Chiltepin Hot Sauce in equal parts creates the most amazing sauce for soba noodles! It has the perfect balance of sweet, savory, spicy and just the right dose of umami! The character of the heirloom pepper Chiltepin really shines through in this.


5 oz buckwheat noodles (dry)
1 medium eggplant, cubed (ca 3 cups) 4 oz pickled onions

1 egg, hard boiled & sliced
2 Tbsp fish sauce
2Tbsp Scrumptious Pantry Chiletepin Hot Sauce
1 clove garlic, finely minced
Spring onions


Bring large pot of salted water to boil. Insert colander in double boiler style and steam eggplant for ca 15 minutes.

Put noodles into water and cook for 6 minutes, continue to steam the eggplant.

In large bowl, mix fishsauce, garlic and  Scrumptious Pantry Chiltepin Hot Sauce. Add eggplant.

When cooking time is over, quickly drain the noodles, immediately throwing them into a bowl of cold (running) water. Let cool for ca 2 minutes.

Add to the seasoned eggplant and carefully mix. Add pickled onions.

Put into bowls and garnish with slices of hard boiled egg and chopped green onion.

If you have time to prep the eggplant beforehand and let it marinate in the dressing for a bit, that will be tasty so the flavors can mix a little more, but it is not necessary.

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