Soba noodles met aubergine & mango

Soba noodles with eggplant and mango

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Enjoy these refreshing Soba noodles with roasted eggplant and juicy mango, perfect for a light and tasty meal. The dressing of rice vinegar, lime and herbs adds a spicy twist to the noodles, while the combination of basil, coriander and red onion provides a vibrant flavor explosion. Try this simple and delicious recipe for a surprising meal full of flavors and textures!


4 persons

  • 120 ml rice vinegar
  • 40 g granulated sugar
  • ½ tsp salt
  • 2 cloves garlic, crushed
  • 1 tsp The Spice Club chili flakes
  • 1 tsp toasted sesame oil
  • Grated zest and juice of 1 lime
  • 220 ml sunflower oil
  • 2 eggplants, cut into 2 cm cubes
  • 250 g soba noodles
  • 1 large ripe mango, cut into 1 cm cubes or into 5 mm thick strips
  • 2 tsp The Spice Club basil
  • 2 tsp The Spice Club coriander
  • ½ red onion, very thinly sliced


  1. In a small saucepan, combine rice vinegar, sugar and salt. Heat over low heat, stirring until sugar is dissolved. Remove from heat, add garlic, chili flakes, sesame oil, lime zest and juice. Let cool.
  2. Heat the sunflower oil in a wok or large frying pan over high heat. Fry the aubergine cubes in portions until golden brown and done. Let drain on kitchen paper.
  3. Cook the soba noodles according to the instructions on the package. Rinse under cold water and drain well.
  4. Mix the cooled dressing with the noodles. Add mango, fried eggplant, basil, coriander and red onion. Mix gently to combine.
  5. Serve the soba noodles with eggplant and mango immediately, garnished with extra basil and coriander if desired. Enjoy it!

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