Ottolenghi Soba Noodles With Aubergine And Mango Recipe

Soba noodles with aubergine and mango @Culyzaar

WEBMay 5, 2018 · 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 …

Rating: 5/5(2)
1. First make the dressing. In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chilli and sesame oil. Allow to cool, then add the lime zest and juice.
2. Heat up 2 tbs of sunflower oil in a large pan and shallow-fry/bake the aubergine in 2 batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Repeat with the remaining aubergine. I have to say that when I do this it never releases any fluids so I don’t do this anymore. Maybe because I don’t use a lot of oil.
3. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 4–5 minutes to become tender but still retaining a bite (check your package for instructions). 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.
4. 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.

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Soba noodles with aubergine and mango recipe

WEBMar 1, 2017 · Cook, stirring, until the sugar has dissolved. Remove from the heat and add the garlic, chilli flakes and sesame oil. Allow to cool, then …

Rating: 5/5(2)
1. Set a large pan of lightly salted water over a medium-high heat and bring to the boil. Meanwhile, make the dressing by mixing the vinegar, sugar and the salt in a small pan over a medium heat. Cook, stirring, until the sugar has dissolved. Remove from the heat and add the garlic, chilli flakes and sesame oil. Allow to cool, then add the lime zest and juice.
2. Cook the soba noodles in the boiling water for 5-7 minutes or according to the pack instructions until just done. Drain and rinse under cold running water. Leave to drain in the colander, then toss with a splash of olive oil to prevent the noodles sticking.
3. Meanwhile, heat another good glug of olive oil in a large frying pan and fry the aubergine, turning regularly, until golden all over. Remove to a large plate lined with kitchen paper and sprinkle with salt.
4. In a large bowl, toss the noodles, dressing, mango, tofu, aubergine, onion, radishes and most of the herbs. Serve scattered with the remaining herbs.

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