Eggplant and Mango Cold Soba Noodle

Eggplant and Mango Cold Soba Noodles

Posted July 5, 2018 by Palm Oil Health

Posted in : Cuisines :

Servings

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

About Palm Oil Health

We are your resource for information on the health and nutritional benefits of Malaysian palm fruit oil and palm fruit oil bioactives. We provide breaking news and industry research, including the exciting potential for supporting cardiovascular and neurological health.
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