Adapted and simplified version of Yotam Ottolenghi’s Soba Noodles with Eggplant and Mango.
Ingredients for two servings:
Sauce:
1/4 cup rice vinegar
1 tbsp brown sugar
1/2 tsp salt
1 garlic clove, crushed
red chili flakes
1/2 tsp sesame oil
juice of 1/2 lime
1 small to middle-sized aubergine, cut into 1cm dices
125 g soba noodles or Soba Pumpkin, Ginger & Brown Rice Noodles
1/2 mango, peeled and cut into 1cm dices
fresh or frozen basil and coriander, chopped
Put the vinegar, sugar and salt in a glass pitcher and gently heat in the microwave until the sugar dissolves. Remove from the heat and add the garlic, chilli and sesame oil. Then add the lime juice.
Heat some sunflower oil in a wok and shallow-fry the aubergine. Once golden-brown, add the sauce, turn down the heat and simmer gently for a few minutes, until the aubergine is cooked.
Meanwhile cook the noodles in plenty of boiling, salted water, stirring occasionally, for 5-6 minutes – the noodles should retain a bite – then drain and rinse under cold water.
Toss the noodles into the wok along with the mango. Add the herbs and serve immediately.
Nice on its own or with steamed white fish topped with lime and sweet chili sauce.
