This Savory Noodle Salad is proof positive that eating light doesn’t require sacrificing intense flavors one bit. Great for a quick meal, it’s easy to pack up and bring on the go. So easy to prepare, these noodles can be made the day before with the sauce kept in a separate container and you’ve got a nutritious meal that tastes great warm, at room temp or even cold.

Serves 4

14 oz rice stick noodles, soaked in warm water for 1/2 hour
8 oz eggplant, ends trimmed
8 oz cucumber, cut into thin matchsticks
3 scallions, roughly chopped
Few sprigs of cilantro
1 1/2 tablespoons fish sauce
3 tablespoons water
1/2 tablespoon vinegar
1 tablespoon sugar
1/2 tablespoon sambal oelek


Fill a large pot or wok with enough water to submerge the soaked noodles and bring to a vigorous boil on high heat. Add the noodles and boil for just 3 to 4 minutes until noodles are tender. Drain the noodles and set aside to cool.

Cut the eggplant into thin wedges. Heat a skillet or non-stick wok on high heat. Place the eggplant wedges down and dry cook for about 2 to 3 minutes on each side until lightly golden. Set aside to cool.

Add the noodles to a serving bowl. Arrange the eggplant wedges, cucumber sticks, scallions and cilantro on top of the noodles.

In a medium sized bowl, mix all the ingredients for the sauce, stirring until dissolved. Drizzle the sauce over the noodles. Serve immediately.