Soba Noodles with Eggplant, Tofu, and Mango

This is a fresh and summery tasting noodle salad, filled with asian flavors plus mango and eggplant for added sweetness.  Adapted from 101 Cookbooks.


  • 1/2 c brown rice vinegar
  • 1/3 c honey
  • 1/2 t salt
  • 2 garlic cloves, peeled and crushed
  • 1/4 t red pepper flakes or 1/2 fresh red chile, minced
  • 1 T sesame oil
  • grated zest and juice of one lime
  • 1/4 c sunflower oil for frying
  • 1 medium eggplant (12 oz), cut into 1/2 inch chunks
  • 8 oz dried soba noodles
  • 1 large ripe mango, cut into small chunks
  • 8 oz grilled or pan-fried tofu, cut into tiny cubes
  • 1/2 medium red onion, very thinly sliced
  • large handful of basil and coriander, chopped


  1. Bring a large pot of water to boil.
  2. To make the dressing, combine vinegar, honey, salt, garlic, red pepper flakes or chile, sesame oil, lime zest and juice.
  3. Heat the sunflower oil in a large and shallow skillet, fry the eggplant in batches, until deeply golden.
  4. Transfer to a large plate lined with paper towels to drain off oil
  5. Cook soba noodles in boiling water, per package instructions, or until just tender.
  6. Drain and rinse noodles under cold running water, shaking off as much of the excess water as possible – drizzle with olive oil and leave to dry in a colander
  7. In a large mixing bowl toss the noodles the dressing, mango, tofu, eggplant, onions, and herbs.

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