Noodle and eggplant salad with wasabi dressing

.

Ingredients

2	Eggplants, thin (each about 25 gm long) (Main)
250 g	Soba noodles (Main)
2 Tbsp	Oil
150 g	Snow peas
2	Eggs, hard-boiled
½ cup	Cashew nuts, roasted
3	Spring onions
2 Tbsp	Coriander, fresh leaves

Wasabi Dressing

½ tsp	Sugar
2 tsp	Wasabi paste (Main)
2 Tbsp	Soy sauce
2 Tbsp	Oil
¼ cup	Mirin

Directions

1. Cook soba noodles according to packet instructions.
2. Drain well. Cut each eggplant lengthways. Brush with oil.
3. Bake at 180 degC for 30 minutes or until cooked and golden. Cut into 2cm pieces.
4. Shell eggs and cut into quarters. Wash snow peas and cut into 2cm pieces.
5. Roughly chop nuts. Wash spring onions and chop finely.
6. Mix noodles, eggplant, eggs, snow peas, nuts, spring onions and coriander leaves together with dressing.
7. Wasabi Dressing: Mix wasabi paste, sugar, soy sauce, mirin and oil together.