Ottolenghi Soba Noodles

Name: Ottolenghi Soba Noodles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters 120 ml brown rice vinegar; 79 milliliters 1.5 oz / 40 g fine-grain natural cane sugar or brown sugar; 1 handful a of fresh cilantro / coriander, chopped; 1 medium eggplant/aubergine 3/4 lb / 12 oz, cut into 1/2-inch / 1cm chunks; 1 teaspoons fine grain sea salt; 1 handful a of basil leaves, slivered; 2 garlic cloves, peeled and crushed; 1 grated zest and juice of lime; 1 large ripe mango, cut into small chunks; 79 milliliters 80 ml sunflower oil or olive oil; 227 grams grilled or pan-fried tofu, cut into tiny cubes; 1 mediums red onion, very thinly sliced; 0 teaspoons red pepper flakes or 1/2 fresh red chile, minced; 1 teaspoon toasted sesame oil; 227 grams 225g dried soba noodles

Need a vegan main course? Ottolenghi Soba Noodles could be an awesome recipe to try. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains around 14g of protein, 21g of fat, and a total of 534 calories. From preparation to the plate, this recipe takes around 30 minutes. A mixture of ml brown rice vinegar, onion, pan-fried tofu, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert.