- 120ml rice vinegar
- 40g caster sugar
- ½ tsp salt
- 2 garlic cloves, crushed
- ½ fresh red chilli, finely chopped
- 1 tsp toasted sesame oil
- grated zest and juice of 1 lime
- 220ml sunflower oil (or any other neutral oil)
- 2 aubergines, cut into 2cm dice
- 250g soba noodles
- 1 large ripe mango, cut into 1cm dice or into 5mm thick strips
- 40g basil leaves, chopped (if you can get some use Thai basil, but much less of it)
- 40g coriander leaves, chopped
- ½ red onion, very thinly sliced
First make the dressing. In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chilli and sesame oil. Allow to cool, then add the lime zest and juice.
- Heat the sunflower oil in a large pan and shallow-fry the aubergine in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave to drain.
- Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5–8 minutes to become tender but still retaining a bite. Drain and rinse well under running cold water.
- In a mixing bowl toss the noodles with the dressing, mango, aubergine, half of the herbs and the onion. You can now leave this aside for 1–2 hours. When ready to serve add the rest of the herbs and mix well, then pile onto a flat serving bowl.
Option: Shall fry in pan or wok tofu sliced into 2mm pieces to add to the salad
Recipe courtesy of Ottolenghi