Spicy Soba Noodle Salad
A delicious light salad, sweet, salty and spicy.
Servings: 2 portions
- 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
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.