This Spicy Soba Noodle Salad is a delicious and light dish, perfect if you want to get back to healthy eating after the holidays. I love the combination of the spicy sweet dressing, chili peppers, salty eggplant and juicy mango. Soba is the Japanese name for buckwheat. The noodles are usually made of buckwheat flour, sometimes mixed with wheat. Mine were a made of buckwheat and sweet potato.
Have a lovely day,
Tina
ps. If you want to save this Spicy Soba Noodle Salad for later you can pin it to your Pinterest boards using the following image’,
Spicy Soba Noodle Salad
Ingredients
- 150 grams soba noodles
- 1 cup sliced ripe mango
- 1 small red onion sliced very thin
- 1 medium eggplant cubed
- 1 small red pepper small dices, to taste
- 1 Tbsp chopped basil
- 1 Tbsp chopped parsley
Sweet Sour dressing
- 1 Tbsp braggs aminos or soya sauce
- 2 pitted medjool dates
- 2 Tbsp apple cider vinegar
- 2 - 4 Tbsp water
- 1/4 tsp chili flakes
Instructions
- Blend the ingredients for the dressing until creamy.
- Slice and cube the eggplant. Stir fry it in some water until soft and bake it until golden in the oven or in an air fryer. You can also bake it in oil but be mindful about the amount you use. Add salt and black pepper when done.
- Cook the soba noodles following the instructions on the package. Rinse with cold water, let it drip for a minute. Shake all the excess water off and add the half of the dressing to it.
- Thinly slice the onion, mango, the red pepper, as much as you like to use. Chop the basil and parsley.
- Add half of the chopped veggies, fruit and herbs plus the half of baked eggplant to the noodles and let it marinate for two hours.
- When serving add the remaining ingredients on top and serve with the remaining dressing on the side.
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