Mango & Aubergine Herb Buckwheat Noodles
Clock Image
Prep: 15 mins
Cook: 15 mins
A rainbow in a bowl, this one. You’ll rustle up a sweet and sharp tangle of noodles tossed with juicy chunks of mango and plenty of fresh green herbs.
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527 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 aubergine
  • 1 mango
  • 2 nests of buckwheat ramen noodles
  • 1 red onion
  • 2 tbsp brown rice vinegar
  • 1 tsp caster sugar
  • 1 mandarin
  • A handful of mint, leaves only
  • A handful of coriander
  • 1 chilli
  • 1 garlic clove
From your kitchen
  • 1 tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • A couple of bowls
  • Pan
  • Deep frying pan or wok
Step by step this way
  • 1.

    Zest and juice the mandarin into a bowl. Add 2 tbsp brown rice vinegar and 1 tsp sugar. Whisk well. Peel and thinly slice the onion. Add to the bowl. Halve the chilli. Finely chop half and add that to the onion. Add a pinch of salt. Stir to mix, then set aside to marinate.

  • 2.

    Peel and finely slice the garlic. Slice the remaining chilli half into thin strips. Set aside. Chop the aubergine into 2 cm cubes.

  • 3.

    Peel the skin from the mango. Cut away the fat cheeks from the mango stone and thinly slice them. Cut away the remaining flesh and thinly slice that.

  • 4.

    Heat a deep frying pan or wok for 2 mins. Add 1 tbsp olive oil, the garlic and sliced chilli. Stir fry for 2 mins till golden and crispy. Remove from the pan using a slotted spoon and pop into a small bowl. Bring a pan of water to the boil.

  • 5.

    Keep the wok on the heat. Add the aubergine chunks. Stir fry for 4-5 mins till soft and golden on most sides.

  • 6.

    While the aubergine is cooking, drop 2 noodle nests into the pan of boiling water and cook for 4 mins. Drain and rinse under cold water to stop them cooking. Leave to drain in the colander.

  • 7.

    Add the onions along with their marinade to the frying pan or wok. Add the cooked noodles and most of the mango slices. Toss together. Season with a little salt and pepper. Take off the heat.

  • 8.

    Add half of the herb leaves. Toss together. Divide between 2 warm plates. Top with the remaining herbs, mango slices and the crispy chilli and garlic. Serve straight away.

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