A fruity and light salad, perfect for those hot summer days. This delicious meal features soba noodles, tons of fresh herbs paired with the sweetness of mangos and a fragrant ginger dressing.
Ingredients
For the noodles:
1 packet of buckwheat noodles
coconut oil for cooking
1 eggplant, cut into bite-size pieces
1 mango, chopped into bite-size pieces
1 clove of garlic, minced
1/2 red onion, diced small
1/4 cup coriander leaves
1/4 cup parsley leaves
1 spring onion, finely chopped
1/4 cup basil
salt to taste
pepper to taste
cashews, other nuts or anything crunchy for garnish
For the dressing:
1 1/2 teaspoons sesame oil
2 tablespoons water
2 tablespoons tamari
2 tablespoons maple syrup
2 teaspoons minced ginger
Instructions
Cook your noodles, drain well, rinse with water and set aside.
Prepare your dressing by mixing all the ingredients well. Set aside.
Heat a wok over medium heat.
Add a splash of coconut oil and the eggplant.
Season well with salt and pepper.
Cook until slightly golden brown (if you need to, it is OK to add more oil).
When cooked, remove and transfer to a bowl.
Add all the remaining ingredients into the bowl.
Season well and mix with your hands.
Drizzle with the dressing, sprinkle with the nuts and serve.
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