Ingredients Jump to Instructions ↓

  1. 1/2 cup / 120 ml brown rice vinegar

  2. 1/3 cup / 1 1/2 oz / 40 g fine-grain natural cane sugar or brown sugar

  3. 1/2 teaspoon fine grain sea salt

  4. 2 garlic cloves, peeled and crushed

  5. 1/4 teaspoon red pepper flakes or 1/2 fresh red chile, minced

  6. 1 teaspoon toasted sesame oil

  7. grated zest and juice of one lime

  8. 1/3 cup / 80 ml sunflower oil or olive oil

  9. 1 medium eggplant/aubergine

  10. 3/4 lb / 12 oz, cut into 1/2-inch / 1cm chunks

  11. 8 ounces / 225g dried soba noodles

  12. 1 large ripe mango, cut into small chunks

  13. 8 ounces grilled or pan-fried tofu, cut into tiny cubes

  14. 1/2 medium red onion, very thinly sliced

  15. a handful of basil leaves, slivered

  16. a handful of fresh cilantro / coriander, chopped

Instructions Jump to Ingredients ↑

  1. While you are prepping the rest of the ingredients bring a large pot of water to a boil.

  2. In the meantime, make the dressing by combining the vinegar, sugar, and salt in a small saucepan over medium heat. Cook, stirring, for up to 1 minute, or until the sugar dissolves. Remove from heat and add the garlic, red pepper flakes or chile, and sesame oil. Allow to cool, then add the lime zest and juice.

  3. Heat the sunflower oil in a large skillet and shallow fry the eggplant/aubergine in three batches, until deeply golden. Transfer to a large plate lined with paper towels and sprinkle with a generous pinch of salt.

  4. Cook the soba noodles in a large pot of boiling salted water, per package instructions, or until just tender. Drain and rinse under cold running water. Shake off as much of the excess water as possible, then leave to dry in the colander or on a tea towel. If you're not using the noodles soon, toss with a tiny splash of olive oil to prevent the noodles from sticking to each other.

  5. In a large mixing bowl toss the noodles the dressing, mango, tofu, eggplant, onions, and most of the herbs. You can now set this aside for an hour or two before serving topped with the remaining herbs.

  6. Serves 4-6.

  7. Slightly adapted from Yotam Ottolenghi's Soba Noodles with Aubergine and Mango from Plenty .


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