After finding a ripe mango at the store the other night, I made a stripped down version of an Ottolenghi recipe. I have been salivating over the photos in his latest cookbook entitled Plenty since I got it a few weeks back. The dish I ended up with reminds me of the dried chile lime mango snacks I like so much, and the next time I make it I will use a hotter pepper. Maybe even add the thai/anise basil to mix it up a bit.

Tropical, hearty, zesty, hot/cold noodle bowl!
Adapted from Yotam Ottolenghi’s recipe with aubergines

On the stove top, warm together 1/2 C rice vinegar, 3 T sugar, and 1/2 t salt until the sugar dissolves.

Remove from the heat and add fresh red chile, chopped. Once cool, add the juice of 1-2 limes.

Cook 8 oz. soba noodles in salted boiling water about 7 minutes. Drain and rinse under cold running water. Dry on a dish towel.

Slice up a fresh mango and toss everything together. Good to eat right then and also cold out of the fridge.

“The refreshing nature of the cold buckwheat noodles, the sweet sharpness of the dressing and the muskiness of the mango that make it so pleasing…”