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Asian Noodle Salad with Aubergine, Sugar Snap Peas, and Lime Dressing

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant Asian noodle salad with aubergine and lime dressing is a masterclass in balancing textures and bold flavours. The silky, smoky aubergine and earthy shiitake mushrooms are charred on the grill before being tossed with fresh sugar snap peas and spring onions. A zingy dressing, enriched with hoisin sauce, ginger, and fresh lime, ties the elements together, creating a refreshing vegan dish that is both satisfying and light.

Ideal for outdoor dining or a nutritious weekday supper, this versatile recipe showcases the best of plant-based cooking. The Japanese-style soba noodles provide a satisfying bite, making it a wonderful standalone meal or a sophisticated side dish for a summer barbecue. To ensure the best results, remember to check the noodles after three minutes to maintain a perfect al dente texture.

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Ingredients for Asian Noodle Salad with Aubergine, Sugar Snap Peas, and Lime Dressing

  • 4 Japanese aubergines, unpeeled, cut on diagonal into 1/3-inch-thick slices

  • 230g fresh shiitake mushrooms, stemmed

  • 2 bunches spring onions, trimmed

  • 60ml Asian sesame oil

  • 1 170g package dried chuka soba (Japanese-style) noodles

  • 1 230g package sugar snap peas, trimmed

  • 110ml hoisin sauce

  • 50ml fresh lime juice

  • 20ml finely grated lime peel

  • 1 1/2 tablespoons minced peeled fresh ginger

How to make Asian Noodle Salad with Aubergine, Sugar Snap Peas, and Lime Dressing

Prepare barbecue (medium-high heat). Combine first 3 ingredients; add Asian sesame oil and toss to coat. Sprinkle with salt and pepper. Grill vegetables until tender, turning often, about 7 minutes for aubergine and mushrooms and 5 minutes for spring onions. Transfer mushrooms and onions to cutting board; cool slightly. Slice mushrooms and onions.

Meanwhile, cook noodles in large pot of boiling salted water until almost tender but still firm to bite, about 3 minutes. Add sugar snap peas to noodles; cook 1 minute longer. Drain well. Transfer noodle mixture to large serving bowl. Add grilled vegetables.

Whisk last 4 ingredients in small bowl to blend. Toss noodle salad with dressing; season with salt and pepper.

Test Kitchen Tip: The cooking time of Japanese-style chuka soba noodles varies by a minute or two depending on the brand of noodle. Test them after three minutes to avoid overcooking.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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