Soba noodles with eggplant and mango

Name: Protein Packed Enchiladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 500 gr Gehakt; 8 (volkoren) Tortillas; 1 blik Tomatenblokjes; 2 teentjes Knoflook; 2 Paprika's; 1 Ui; Geraspte Kaas; 1 blikje Mais; 200 gr Creme Fraiche; 4 tbsp The Spice Club Mexican

In this recipe

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ingredients

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

preparation

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.
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.
Cook the soba noodles according to the instructions on the package. Rinse under cold water and drain well.
Mix the cooled dressing with the noodles. Add mango, fried eggplant, basil, coriander and red onion. Mix gently to combine.
Serve the soba noodles with eggplant and mango immediately, garnished with extra basil and coriander if desired. Enjoy it!