Double Thai Noodle Salad with Smoked Aubergine, Mango and Avocado

Name: Double Thai Noodle Salad with Smoked Aubergine, Mango and Avocado
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: Serves 6
Cuisine: thai
Ingredients: 2 medium aubergines; 4 wheat or egg noodle nests; 2 tbsp reduced salt soy sauce; 2 tbsp sunflower oil or rapeseed oil plus extra for frying; 25g sesame seed; 25g unsweetened desiccated coconut; 50g thin rice noodle (uncooked); 1 large mango peeled, cheeks cut into thin strips; 1 red pepper deseeded and cut into thin strips; 1/2 cucumber halved and seeds scooped out then cut into thin half moon slices; 4 spring onions sliced diagonally; 2 avocados stoned, peeled ad sliced and dressed with the juice of 1 lime; small pack mint leaves picked and torn; small pack coriander leaves picked and torn; 6 tbsp fresh lime juice (about 3 limes); 6 tbsp reduced salt soy sauce; 4 tbsp agave syrup; 1 large garlic clove crushed; 1-2 small red chillies finely sliced; 2 stalks lemongrass finely chopped; 4 lime leaves stem removed and finely chopped

5.00 (3)

⏱ 85 mins 🍽 Serves 6 🌶 thai ✅ Easy 🏷 Main course

This colourful main or side dish is a feast of textures and bright Thai flavours. Smoky roasted aubergine, crisp vegetables, creamy avocado and sweet mango are layered over two kinds of noodles. It is finished with a fragrant dressing of lime, soy, lemongrass and chilli, making it a perfect sharing platter for six people. The preparation takes about 85 minutes from start to finish.

Ingredients

2 medium aubergines
4 wheat or egg noodle nests
2 tbsp reduced salt soy sauce
2 tbsp sunflower oil or rapeseed oil plus extra for frying
25g sesame seed
25g unsweetened desiccated coconut
50g thin rice noodle (uncooked)
1 large mango peeled, cheeks cut into thin strips
1 red pepper deseeded and cut into thin strips
1/2 cucumber halved and seeds scooped out then cut into thin half moon slices
4 spring onions sliced diagonally
2 avocados stoned, peeled ad sliced and dressed with the juice of 1 lime
small pack mint leaves picked and torn
small pack coriander leaves picked and torn
6 tbsp fresh lime juice (about 3 limes)
6 tbsp reduced salt soy sauce
4 tbsp agave syrup
1 large garlic clove crushed
1-2 small red chillies finely sliced
2 stalks lemongrass finely chopped
4 lime leaves stem removed and finely chopped

Method

Set your oven to 220C/200C fan/gas 7. Pierce the aubergines all over and roast them on a tray until soft, which will take 30-40 mins. Allow them to cool, then peel off most of the skin. Separate the flesh into strands roughly 5cm long, cover, and set aside.
Prepare the wheat or egg noodles as directed on the packet. Drain them, then toss with 2 tbsp soy sauce and 2 tbsp oil. Cover the bowl. For the dressing, mix all its listed ingredients together and set aside.
Place a dry frying pan over heat and toast the 25g sesame seeds until they pop. Transfer them to cool. Repeat this process with the 25g desiccated coconut.
To fry the rice noodles, heat a 3cm depth of sunflower oil in a wok. Test the temperature with one noodle. it should sizzle and rise. Cook them in small batches, turning once, then drain on kitchen paper.
To build the salad, spread the wheat noodles on a large platter. Scatter over the toasted sesame and coconut. Arrange the aubergine strands, mango, red pepper, cucumber, spring onions and avocado on top. Finish with the crispy rice noodles and the torn herbs. Serve the dressing separately in a bowl.

Nutrition (per serving)

Calories505 kcal

Fat25 g

Saturates6 g

Carbs59 g

Sugars26 g

Fibre11 g

Protein12 g

Sodium1120 mg

Salt2 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinethai

DietVegetarian