soba noodles with aubergine and mango

I'm still on a veggie recipe roll and loving it! I'm obsessed with Ottolenghi's and Hugh Fearnley-Whittingstall's veggie recipe books, every recipe I've tried tastes so good. Here's another winner from Ottolenghi's Plenty. This recipe is definitely a crowd pleaser, it's just so deliciously limey, juicy and noodly (how good are soba noodles?), and it has mangoes, yum! I've made it twice now and a mango arrived this week from Abel and Cole, so it looks like I'll be making it again very soon.

Soba noodles with aubergine and mango
Serves 6

120ml rice vinegar
40g caster sugar
1/2 tsp salt
2 garlic cloves, crushed
1/2 fresh red chilli, finely chopped
1 tsp toasted sesame oil
grated zest and juice of 1 lime
220ml sunflower oil
2 aubergines, cut into 2cm dice
250g soba noodles
1 large ripe mango, cut into 1cm dice or into 5mm thick strips
40g basil leaves, chopped 
40g coriander leaves, chopped
1/2 red onion, very thinly sliced

Make the dressing. In a small saucepan gently warm the vinegar, sugar and salt until the sugar dissolves (up to 1 minute). Remove from heat and add the garlic, chilli and sesame oil. Allow to cool, then add the lime zest and juice.

Heat the sunflower oil in a large pan and shallow-fry the aubergine in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave to drain.

Cook the noodles in plenty of boiling salted water, stirring occasionally (approx 5-8 minutes). Drain and rinse under running cold water. Shake off excess water and 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. This can be left aside for 1-2 hours. Add the rest of the herbs and mix well when ready to serve. 


  1. Yum.... looks like its what I might use my mango for too!!!!

  2. Mango and lime is heavenly. Love the idea with noodles! x

    1. i'll make this for you on tues night!

  3. This looks SO delicious. Definitely have to try this.

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