Eggplant and Mango Cold Soba Noodle
Eggplant and Mango Cold Soba Noodles
Posted July 5, 2018 by
Ready Time 0 min Servings:


  • 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


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
Show Buttons
Hide Buttons