Soba Noodle Warm Fruity Salad

Soba noodles are traditionally made with buckwheat - a nutritious seed packed full of fiber, magnesium, lysine and amino acids. But be sure to check the packet labels. Many brands supplement their buckwheat noodles with wheat flour. So, if you want to be gluten-free make sure you choose 100% buckwheat soba..

Serves: 4


(use organic where possible)


  • 1 packet buckwheat noodles
  • 1 eggplant, cut into bite-sized pieces
  • 1 mango, chopped into bite-sized pieces
  • 1 garlic clove, minced
  • ½ red onion, sliced into small dice
  • ¼ cup coriander leaves
  • ¼ cup parsley leaves
  • 1 spring onion, finely chopped
  • ¼ cup basil
  • Coconut oil
  • Salt and pepper
  • Cashews, nuts or anything crunchy for garnish


  • 1 ½ tsp sesame oil
  • 2 tbsp water
  • 2 tbsp soy sauce or tamari
  • 2 tbsp maple syrup
  • 2 tsp minced ginger


  1. Cook your noodles, drain well, rinse with water and set aside.
  2. Prepare your dressing by mixing all the ingredients well. Set aside.
  3. Prepare ginger, garlic, onion, coriander leaves, parsley leaves, spring onion and basil.
  4. Slice your mango.
  5. Heat a wok over medium heat, add a splash of coconut oil and the eggplant.
  6. Season well with salt and pepper.
  7. Cook until slightly golden brown (if you need to, it is okay to add more oil).
  8. When cooked, remove and transfer to a bowl. Add all the remaining ingredients into the bowl.
  9. Season well and mix with your hands.
  10. Enjoy it knowing you have this amazing moment to eat.
  11. Drizzle with the dressing, sprinkle with the nuts and serve.
Featuring: Chef Cynthia Louise
Audio Languages: English
Subtitles: English