How to make Ottolenghi’s mango and soba noodle salad

It is so hot today that it hurts to go outside.  Sorry to make you jealous readers in the UK and USA who are in the depths of winter but we are really sweltering at the moment here in Australia.  Which makes it the perfect weather for Yotam Ottolenghi’s mango and soba noodle salad.  With slippery cold noodles, sweet mango and spongy eggplant to soak up all the dressing this is a salad that is so refreshing in hot weather.  If it is cold where you are, just turn up the heating and eat this salad anyway, it’s really that good.


Like lots of Ottolenghi’s recipes there’s a fair bit of preparation in this recipe.  But you can do a lot of it ahead of time and the end result is worth it.  This salad isn’t so good as leftovers as the flavours tend to muddy and the mango loses its freshness after a day or so, a good excuse to eat it all in one go


1/2 cup rice vinegar
3 tablespoons sugar
1/2 teaspoon salt
2 garlic cloves, crushed
1/2 fresh red chilli, finely chopped
1 tablespoon toasted sesame oil
grated zest and juice of 1 lime
2 eggplants, cut lengthways
250g soba noodles
1 large ripe mango, cut into cubes
2/3 cup basil leaves, chopped
1/2 cups coriander leaves, chopped
1/2 red onion, very thinly sliced

Grilling the eggplant

1.  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.

2.  Grill the eggplant on a high heat and once golden brown remove and rest on paper towelling to drain.  Then cut into strips.

3.  Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente.  Drain and rise well under running cold water.

4.  In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.

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Serves four.  Enjoy!  This recipe is adapted from Yotam Ottolenghi’s brilliant book Plenty.  You can find the original recipe here.  


  1. Looks gorgeous. But where does the 1 cup of sunflower oil go?


    1. Sorry Sophie – my mistake I’ve edited the recipe so it doesn’t include the oil (Ottolenghi’s original recipe calls for the eggplant to be fried, but I grill it for a healthier option).

  2. I have felt so sorry for your heat this week! I heard it got to 46’C which is just crazy. WA has reversed our pattern and we’ve had storms and cold temperatures this week, which frankly suit me much better (especially as I’m sure we have heat ahead).

    Weather aside, I think I’d love this salad whatever the temperature 🙂

  3. I made this as soon as mangoes came back into season, so good. Adding some fried tofu can make it a more substantial meal.

  4. Andi – It’s so good, you’ve got to try it.

    Anon -Now deleted! Thanks

    Kari – Well it wasn’t 46 here in Melbourne but it was 39 which is bad for us – we’re not used to it!

    Clare – Yes such a good way to eat more delicious mangoes. Like the idea of the tofu as an addition.

  5. Oh fab, thanks. Love Ottolenghi recipes but always waaaay too much oil!


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