Yet another giant winner from Ottolenghi’s “Plenty” cookbook. Of course, as usual, I changed the recipe a bit so that it was easier to make and suited the ingredients in my pantry (and some that I went out to buy at a Chinese grocery store). You can make this with pork, chicken, or shrimp. But make it just like this and its suitable for your (1) vegan friend(s)!
What you’ll need:
- 1 package of soba noodles
- One small aubergine (cut into cubes)
- One mango (cut into strips or cubes)
- Red onion
- Green scallions, chopped
- Mushrooms (I used oyster mushrooms)
- 2 cloves of garlic, grated
- A thumb of ginger, grated
- Mirin rice wine
- Brown sugar
- One red chilli pepper or crushed chilli flakes
- Sesame oil
- Vegetable oil
What to do:
In a small saucepan, warm some rice wine (up to a cup of it) on low heat, with a few tablespoons of brown sugar, the chilli flakes and the grated ginger and garlic. Splash in a bit of sesame and soya sauce.
While the sauce is warming, fry the eggplant chunks in some veg oil until they get dark brown.
Remove the eggplant to a strainer, sprinkle liberally with salt and allow the moisture to drain from the chunks. Then fry the mushrooms and onions together on high heat so they get brown and crispy. Remove and then fry up the sprouts and scallions lightly.
Cook the soba noodles according to the package instructions. They really shouldn’t take too long. When the noodles are cooked, drain, rinse with some cold water and pour into a big bowl. Toss with the veggies, the mango and I even added some crushed peanuts. Pour over the sauce, toss again and serve!