- Ready Time : 0 min
For the dressing
- 1/2 cup brown rice vinegar
- 1/3 cup (scant) fine-grain natural cane sugar or brown sugar
- 1/2 teaspoon fine grain sea salt
- 2 clove garlic, peeled and crushed
- 1/4 teaspoon red pepper flakes or 1/2 fresh red chile minced
- 1 teaspoon toasted sesame oil
- grated zest and juice of 1 lime
For the Soba Noodles
- 1/3 cup sunflower oil or olive oil
- 1 medium eggplant, cut into 1/2-inch / 1cm chunks about 3/4 lb
- 8 ounce dried soba noodles
- 1 large ripe mango, cut into small chunks
- 8 ounce grilled or pan-fried tofu, cut into tiny cubes
- 1/2 medium red onion, sliced very thin
- handful of basil leaves, slivered
- handful of fresh cilantro/coriander, chopped
If you want to prep certain components in advance, you can make the dressing up to a few days ahead of time. You can also cook the soba noodles in advance, cut the mango, grill/saute the tofu, and slice the onions. I’d cook the eggplant and chop the herbs just before serving.
While you are prepping the rest of the ingredients bring a large pot of water to a boil.
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.
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.
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.
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.
From 101 Cookbooks