Summer Soba Noodle Salad

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Summer soba noodle salad

This recipe was inspired by one of the legendary Ottolenghi's recipes 'Mango & aubergine salad'

  • 2 mangoes, thinly sliced
  • 2 large Aubergines
  • 270g dried soba noodles
  • 450g firm tofu
  • 1 head radicchio, roughly chopped
  • 1 lime
  • 2 clove garlic
  • 1 fresh red chilli
  • 1/3 cup coconut sugar or brown sugar
  • 1/2 cup brown rice vinegar
  • 1/2 tsp sea salt
  • 1/3 cup olive oil
  • 1 tsp toasted sesame oil
  • 1/2 red onion, very thinly sliced
  • 1 bunch basil
  • 1 bunch coriander
  • toasted sesame seeds to garnish (optional)

Method

  1. bring a pot of water to the boil while you are preparing the ingredients. Then cook the soba noodles (method on packet) after they’re cooked if they start to stick together just toss in some sesame oil
  2.  In the meantime, make the dressing by combining the vinegar, sugar, and salt in a small saucepan over medium heat. Cook, stirring, for up to 1 minute, or until the sugar dissolves. Remove from heat and add the garlic, chilli, and sesame oil. Allow to cool, then add the lime zest and juice
  3. chop the tofu and aubergine into evenly sized cubes, then grill or fry in hot oil until golden brown – set aside
  4.  In a large bowl toss in all of the ingredients with the dressing, making sure all of the fresh herbs are spread through out it evenly. This salad is best eaten straight after its been made but can still be eaten up to a couple of days later… if it lasts that long without you eating it…
kim wainscoat