Buckwheat Noodles with Eggplant, Mango and Chicken

I have finished flipping through the fabulous cookbook by Yotam Ottolenghi called Plenty. The book is filled with gorgeous pictures of vegetarian dishes and great recipes, some more complicated than others. My first dish to prepare was a Soba noodle recipe because both my kids love noodles. Soba noodles are mostly found as wheat and buckwheat but you can find gluten free buckwheat noodles at Community.

When cooking the noodles stir them because they will stick together. Don't worry if the noodles have stuck together like glue after you have cooked and drained them; pour the sauce on the noodles and they separate easily.

Eggplant is one of those vegetables that looks really weird and people are sometimes afraid to try but it is really good. Try and find a small one with tender skin.

Buckwheat Noodles with eggplant, mango and chicken
recipe adapted from Plenty

shredded cooked chicken
2 eggplants, grilled and cut into bite size dice
1 pkg buckwheat noodles
1 large ripe mango cut into strips or dice
1/2 red onion, sliced thinly
1/2 cup rice vinegar (I used a brown rice vinegar)
2 tbsp maple syrup
1 fresh red chili, finely chopped 
1 clove garlic, finely chopped
2 tsp toasted sesame oil
grated zest and juice of 2 limes
1/2 tsp salt 
bunch of fresh basil, thai basil if you can find it is great
bunch of chopped cilantro

Add buckwheat noodles to boiling water and cook according to the package directions. Drain and set aside in a large bowl.

Cut the eggplant in slices and brush with olive oil. Place slices on a grill pan and grill for a few minutes a side. Remove from the heat, sprinkle with sea salt and pepper. Let cool and chop the eggplant into bite size pieces.

In a small bowl combine rice vinegar, lime juice and zest, garlic, maple syrup, salt, sesame oil. Add this to the bowl with buckwheat noodles and toss. Add in the mango, chicken, basil, cilantro, red onion and eggplant. Toss everything together and serve with extra cilantro and top with red chili.