Soba Noodles with Eggplant and Mango
- 1/2 cup rice vinegar
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 2 garlic cloves, crushed
- 1/2 fresh red chile, finely chopped
- 1 teaspoon toasted sesame oil
- Grated zest and juice of 1 lime
- 1 cup sunflower oil
- 2 eggplants, cut into 3/4-inch dice
- 8 to 9 ounces soba noodles
- 1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips
- 1 2/3 cup basil leaves (if you can get some Thai basil, but much less of it)
- 2 1/2 cups cilantro leaves, chopped
- 1/2 red onion, very thinly sliced
- This recipe is vegan
- Produce
- Basil (1 2/3 cup)
- Cilantro, leaves (2 1/2 cups)
- Eggplants (2)
- Lime, zest and juice of (1)
- Mango, large ripe (1)
- Red chile, fresh (1/2)
- Red onion (1/2)
- Condiments
- Rice vinegar (1/2 cup)
- Cooking & Baking
- Garlic cloves (2)
- Salt (1/2 teaspoon)
- Sesame oil, toasted (1 teaspoon)
- Sugar (3 tablespoons)
- Sunflower oil (1 cup)
- Pasta & Grains
- Soba noodles (8 ounces)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
68.5Rating
1-100
1-100
104Tweets
96Facebook
Shares
Shares
1StumbleUpon
Views
Views
248PinterestPins
Recipe Stats
Published March 29, 2011 (1 year ago).
39 people saved this recipe.
