Soba Noodle salad with aubergine and mango become my and my girlfriends favorite salad. It is full of flavours and a little bit fatty. Combination sweet dressing with mango and lime will explode your taste receptors. The salad is fantastic for summer or early autumn.
Soba Noodles with Aubergine and Mango Salad
Course: MainCuisine: ThaiDifficulty: Easy6
servings15
minutes20
minutesSoba noodles with eggplant and mango is extremely tasty, fatty and delicious salad. Mango and fried aubergine blocks melts in mouth with mind blowing topping of the salad. Perfect noodles salad to impress your guests and friends. I come across the recipe in Yotam Ottolenghi’s cookbook, Plenty which blowed all my taste buds.
Ingredients
120ml rice vinegar
30g caster sugar (or honey)
½ tsp salt
2 garlic cloves, crushed
½ fresh red chilli, finely chopped
1 tsp toasted sesame oil
grated zest and juice of 1 lime
2 aubergines, cut into 2cm dice
220ml sunflower oil
250g soba noodles
1 large ripe mango, cut into 1cm dice or into 5mm thick strips
20g-40g basil leaves, chopped
20g-40g coriander leaves, chopped ½ red onion, very thinly sliced
Directions
- First we make the dressing and set it aside. Prepare lime zest and juice then in a small saucepan gently warn the vinegar, sugar and salt for up to 1 minute just until the sugar (or honey) dissolves. Remove from the heat and add the garlic, chilli and sesame oil. Allow to cool, then add the lime zest and juice.
- Heat up the sunflower oil in a large pan and shallow-fry the aubergine in three or four batches. Once golden brown removes to colander (or kitchen paper towel), sprinkle liberally with salt and leave there to drain.
- Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5-8 minutes to become tender but still retaining a bite. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a tea towel.
- In a mixing bowl toss the noodles with the dressing, mango, aubergine, half of the herbs and the onion. You can now leave this aside for 1-2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.
Notes
- While cutting aubergines if you sent bitterness you may sprinkle ½ tablespoon salt on top and mix it well then let it rest for 10 minutes. Aubergines will release water which will make them softer and sweater.
Noodles Salad with Eggplant and Mango
Noodles Salad with eggplant and mango is extremely tasty and delicious. Mango and fried aubergine blocks melts in mouth with mind blowing topping of the salad. It is perfect noodles salad to impress your guests and friends.
Yotam Ottolenghi’s cookbook, Plenty
Yotam Ottolenghi’s cookbook “Plenty” is a culinary masterpiece that celebrates the abundance and diversity of plant-based ingredients. The reason it’s called Plenty is because, well, there’s plenty of everything – plenty of vibrant colors, plenty of bold flavors, and plenty of creative ways to make veggies the star of the show. Ottolenghi, renowned for his innovative approach to cooking, combines a plethora of fresh vegetables, herbs, and spices to create dishes that are not only visually stunning but also tantalizing to the taste buds.
Whole Grain Soba Noodles
Whole Grain Soba noodles is one of the healthiest noodle. According to Healthline
Soba Noodles are made entirely or in part with gluten-free buckwheat flour, which is linked to improved heart health, blood sugars, inflammation and cancer prevention. They’re similar in nutrition to whole-wheat spaghetti and a good plant-based protein source.
First off, they’re like a nutrition powerhouse because they keep the whole grain goodness intact. That means more fiber, which is awesome for bowles and has a good digestion. Also soba noodles give you a steady supply of energy, so you won’t be running on empty.
