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.

Particularities

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

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.
Mix all the dressing ingredients in a bowl, then set aside.
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.
add the soba noodles to the pan then the diced mangoes, cilantro and mint and season well.
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.