This soba salad pulls no punches. Piles of fresh cilantro and basil, mango, fried eggplant (and I added tofu) hot peppers, sesame oil, red onion, rice vinegar and fresh garlic (I’m not afraid of fresh garlic. Love me, love my garlic). It has four major components – sauce, noodles, fried things and chopped things – so it takes a little bit of effort. But the flavor is bright and sharp, with a nice earthy balance from soba noodles. The salad itself is so colorful, my camera phone picture is just not doing it justice.
Me being me, I added an extra hot pepper from the garden, some fried tofu, and used some really big garlic cloves. You could adjust as is your want. Another great recipe from Plenty.