Today, I’m bringing you a dish that’s as vibrant in flavor as it is in color: Eggplant & Mango Soba Noodles. This delightful recipe combines the earthy taste of roasted eggplant with the sweetness of ripe mango, all tossed together with tender soba noodles in a tangy, savory dressing. It’s a perfect balance of flavors that’s both refreshing and satisfying.
The inspiration for this recipe comes from my love of experimenting with unique flavor combinations and the desire to create a dish that’s both light and hearty. The combination of eggplant, mango, and soba noodles offers a delightful contrast in textures and flavors. Ready to create this colorful and flavorful dish?
Let’s gather our ingredients and get started!
Eggplant & Mango Soba Noodles
Ingredients
- 8 oz soba noodles
- 1 medium eggplant cubed
- 1 ripe mango peeled and diced
- 1 red bell pepper thinly sliced
- 2 green onions sliced
- 1/4 cup fresh cilantro chopped
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp grated ginger
- 2 cloves garlic minced
- 1 tsp toasted sesame seeds for garnish
- 1 tsp crushed red pepper flakes optional, for heat
Instructions
- The secret to perfect Eggplant & Mango Soba Noodles is in the contrast of flavors and textures, creating a refreshing and satisfying dish.
- Cook the Soba Noodles: Bring a pot of water to a boil and cook the soba noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- Roast the Eggplant: Preheat your oven to 400°F (200°C). Toss the cubed eggplant with 1 tablespoon of sesame oil, salt, and pepper. Spread the eggplant on a baking sheet and roast for 20 minutes, or until tender and golden brown. Remove from the oven and let cool slightly.
- Prepare the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, honey or maple syrup, grated ginger, minced garlic, and the remaining 1 tablespoon of sesame oil.
- Assemble the Dish: In a large bowl, combine the cooked soba noodles, roasted eggplant, diced mango, sliced red bell pepper, and sliced green onions. Pour the dressing over the top and toss to combine.
- Serve and Garnish: Transfer the soba noodle mixture to serving plates. Garnish with fresh cilantro, toasted sesame seeds, and crushed red pepper flakes (if using). Serve at room temperature or chilled.
Notes
- For a heartier meal, add grilled chicken, shrimp, or tofu to the soba noodle mix.
- If you prefer a spicier dish, increase the amount of crushed red pepper flakes or add a splash of sriracha to the dressing.
- Leftovers can be stored in the refrigerator for up to 2 days and are best served cold.
- Calories: 280
- Protein: 6g
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 5g
- Sugar: 12g
Wrapping It Up:
So, there you have it – Eggplant & Mango Soba Noodles, a refreshing and flavorful fusion dish that’s sure to become a favorite in your home. I hope you enjoy this recipe as much as I do. It’s a fantastic way to explore new flavors and create a delicious, healthy meal. If you have any questions or need adjustments for dietary needs, don’t hesitate to reach out. I love hearing from you all and helping you create delicious memories in your kitchen.
