Edamames, mango & eggplant dressing soba noodle salad
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Edamames, mango & eggplant dressing soba noodle salad
Photo credit: Dana Dorobantu

Edamames, mango & eggplant dressing soba noodle salad

Edamames, mango & eggplant dressing soba noodle salad
Photo credit: Dana Dorobantu
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Here’s a deliciously fresh salad recipe that is the perfect go-to for the warm days ahead.

  • Serves4 - 6
  • Prep time10 mins
  • Cook time10 mins
  • Timeout-
  • FreezingNe se congèle pas.

Ingredients

Salad
  • 1 pack (363 g) of soba noodles
  • 1 tablespoon of canola oil
  • 1 teaspoon of roasted sesame oil
  • 1 1/2 cup of frozen Edamames, thawed
  • 1 garlic clove, chopped
  • 1 cup of fresh mango, peeled and diced
  • 1/2 cup of fresh cilantro leaves, chopped
  • 1/4 cup of fresh mint leaves, chopped
  • Salt & pepper, as preferred
Dressing
  • 1 3/4 cup of cooked eggplant flesh
  • 1/4 cup of Soya sauce
  • 1/4 cup of rice vinegar
  • 3/4 cup of canola oil

Steps

  1. Bring a large pot of salted water to a boil, then cook the pasta following the instructions on the package. Strain and rinse with cold water, then set aside in a large serving bowl.
  2. Mix all the dressing ingredients in a bowl, then set aside.
  3. Heat the canola and sesame oil in a large non-stick pan over medium-hight heat then cook the edamames and garlic for 4 minutes.
  4. add the soba noodles to the pan then the diced mangoes, cilantro and mint and season well.
  5. Pour the dressing of it all, mix and then serve.

Tips & tricks

How to cook the eggplant

Slice a large eggplan in half, length-wise and then slice small gridlines in it with a knife. Lay the eggplant onto a baking sheet line with parchment paper, then bake in the oven at 350°F for 45 minutes.

Cannot be frozen. Keeps for 2 days in the fridge.

 

Recipe published on August 19, 2018