Oriental noodle salad with eggplant

Name: oriental noodle salad with eggplant
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoons sesame seeds; 1 eggplant; 4 tablespoons oil; 3 tablespoons Japanese soy sauce bottle a 150 ml; 1 tablespoon fish sauce; lemon pressed; 100 g Mihoen; 1 bag carrot julienne 150 g; 1 bag fresh coriander (15 g), in coarse pieces

A tasty recipe. The side dish contains the following ingredients: fish, sesame seeds, eggplant, oil, Japanese soy sauce (bottle of 150 ml), fish sauce, lemon (pressed), noodles, carrot julienne (150 g), fresh coriander ((15 g) and in coarse pieces).

Ingredients

Directions

Roast the sesame seeds in a dry frying pan until golden yellow and let them cool on a plate.
Cut the aubergine lengthwise into thin slices and cut these slices into long thin strips.
Heat 3 tablespoons of oil in a frying pan or stir fry the aubergine while stirring on high heat in 3-4 minutes light brown.
Spoon the aubergine with the soy sauce, the fish sauce and the lemon juice, let the flavors retract for 10 minutes.
In the meantime, prepare the noodles according to the instructions on the packaging.
Spoon the aubergines with the noodles, carrots, coriander and the rest of the oil.
Season the salad with salt and (freshly ground) pepper and sprinkle the salad with the sesame seeds..