Zucchini And Mango Soba Noodle Salad

By Marley Spoon on January 28, 2016 in Food

Colour, texture and flavour all come together in perfect balance, making this soba noodle salad a quick and easy meat-free feast. Zucchini, mango, a whole lot of herbs hang out with noodles and a crunchy topping of fried Asian shallots and black sesame seeds – all they need is a tangy dressing to bring it all together.

Cooking time
30 minutes

Ingredients
2 x 90g bundles soba noodle
1 long red chilli
1 garlic clove
(¼ cup (60ml) rice vinegar
2 tsp tamarind puree
20ml (4 tsp) soy sauce
15ml (3 tsp) sesame oil
2 zucchini
1 red onion (use half)
20g coriander
15g mint
10g Thai basil
1 ripe mango (use half)
Noodle garnish (3 tbs (20g) fried shallots + 1 tsp black sesame seeds)
20g caster sugar
Pinch salt

Cook noodles – Bring a large saucepan of water to the boil. Cook the soba noodles for 3 minutes, stirring occasionally. Drain and rinse well under cold running water then place on an oven tray in the fridge to cool completely.

Prepare chilli and garlic – Finely chop the chilli, removing the seeds for less heat if desired. Finely chop the garlic.

Prepare dressing – In a small saucepan, gently warm the vinegar, sugar and a pinch of salt for 1 minute, or until the sugar has dissolved. Remove from the heat, adding the chilli, garlic, tamarind puree, soy sauce and sesame oil.

Prepare ingredients – Coarsely grate the zucchini. Using a mandolin or knife, slice half of the onion paper-thin. Pick the leaves of the coriander, mint and Thai basil. Cut a mango cheek off one side and scoop out the flesh then thinly slice.

Dress noodles – Place the noodles in a large bowl and add the dressing, mixing well to coat.

Get ready to serve – Add the sliced onion, mango and grated zucchini to the noodles, then add in three quarters of the herbs, mixing well to combine. Serve the salad topped with noodle garnish and remaining herbs.