In our house, we love mangoes so much that ever since it arrived in the market, it’s become our almost everyday treat. And by treat, I mean that we just cut into bite sizes and eat it plain. This Soba noodle dish is so good for lunchbox too as it doesn’t get mushy and feels fresh even the next day. I like it room temperature, but you can warm it too, a little! What is Soba Noodles Soba Noodles are thin Japanese noodle made from buckwheat. They may or may not be gluten free, so look at the package ingredients when you’re buying. If Soba Noodle is prepared with just buckwheat, it will be gluten free. It tastes nutty and has a lovely aroma. And is light on the tummy too.
Cooking Soba Noodles to perfect texture
Soba Noodle takes just 4 minutes to boil. Keep a colander ready on the side while the noodle boils. Once done, drain the cooked noodles and then wash it immediately in cold water. If you cook soba noodles for too long, it will turn mushy. So look at the package and follow the instruction it says.
Ingredients you need
Soba Noodles - I used 100% buckwheat soba noodles. If you are not a fan of soba noodles, you can definitely try this dish with any other variety of noodles too. Cucumber and Mango - The combination is full proof in so many dishes, and it works great here too. You could either finely slice the cucumber and mangoes or use a vegetable julienne peeler Sauces Used - Soya Sauce, Marin and Worcestershire sauce. It’s a simple combination of sauces to bring out the savory umami taste at every bite. Onion and Garlic - Thinly sliced red or white onion along with a few cloves of finely chopped fresh garlic. The onion and garlic can be totally skipped, but I like it to add as it adds a mild sweetness and garlic flavor. Furikake - Furikake is a dry Japanese condiment sprinkled on top of cooked rice. I love furikake on my Asian rice bowls and noodles. Furikake seasoning totally optional, but if you can get some, do use it.
Steps to prepare
1- Slice the cucumber into thin strips using a knife or use a vegetable peeler. 2- Slice the Mango into thin strips too. 3- Boil enough water in a pot and boil the noodles for 4 minutes. Once done, strain the cooked noodles and then wash it with cold water. 4- In a heavy bottom skillet, heat oil and then sauté the chopped garlic for a few seconds. 5- Scatter the sliced onion and cook it for few minutes to soften the texture. 6- Add the sauces and stir it for a minute. 7- Add the cooked soba noodles and toss it around to mix everything. 8- Add the noodles to the bowl with sliced cucumber and mangoes. 9- Toss everything nicely. If it feels too dry, add a little bit of olive oil to the mix. 10- Finally, garnish with furikake or just sesame seeds or some finely chopped cilantro leaves. The Soba Noodle dish comes together in 15 minutes from prep to finish. It is a great weeknight dinner, and you can make it more filling by add some protein to it. The nutty flavor of soba noodles, paired with crunchy cucumber and sweet mango, blends quite beautifully with the salty spicy tangy dressing. Every spoonful gives you a fusion of texture and a balance of smack.
If you enjoy green mangoes, try these recipes
Aam Daal - It is a quintessential Bengali daal (lentil stew). Kacha Aamer Tok - It is a Bengali summer dish, served at the end of the meal. Kacha Aam Er Chutney - It’s a quintessential Bengali chutney, that you serve as a condiment to pair with spicy dishes Summer is for Mango dessert, try these delicious easy desserts!
Mango Mastani
Aamrakhand – Mango Shrikhand
Mango Kulfi
This Soba Noddle salad is tried and tasted multiple times since 2013!
I had prepared a similar soba noodle salad several years back in 2013, and had put it up on Instagram. And then I finally shared it here in 2016. Today, I decided to give it an uplift with better photos. Same recipe, same taste! You can try the same salad using green mangoes too and that is what I use when I have shared a photo in my Instagram account several years back.
Served hot or cold
Like most soba noodle dishes, this too can be enjoyed warm or cold. It makes a great meal to pack for a lunch box too or cook in advance and enjoy later.
