This post was originally published on July 5, 2018 and updated on April 30, 2020.

Ingredients

  • 8 ounces Dried soba boodles
  • 1 teaspoon Malaysian sustainable palm oil
  • 1 Mango, peeled and cubed
  • 1 Eggplant, cubed and fried
  • 6 tablespoons Malaysian sustainable palm oil
  • 2 tablespoons Miso paste
  • 2 tablespoons White vinegar or mirin
  • 1 tablespoon White sesame seed toasted
  • 1 tablespoon Black sesame seed toasted
  • Black pepper, to taste

Directions

Cook the soba noodles in rapidly boiling water according to packet instructions. Drain and toss with Malaysian palm oil. Place in a covered container in the fridge to chill until cold. For rapid cooling you can use ice cubes.

In a small mixing bowl, combine the dressing ingredients and mix well.

In a large mixing bowl, combine the noodles, mango, eggplant and prepared dressing. Toss to mix well. Serve chilled, or at room temperature.

Recipe by Jean Michel Fraisse

Summary
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Recipe Name
Eggplant and Mango Cold Soba Noodles
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Average Rating
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