Soba noodles with aubergine and mango

Method

1. Set a large pan of lightly salted water over a medium-high heat and bring to the boil. Meanwhile, make the dressing by mixing the vinegar, sugar and the salt in a small pan over a medium heat. Cook, stirring, until the sugar has dissolved. Remove from the heat and add the garlic, chilli flakes and sesame oil. Allow to cool, then add the lime zest and juice.
2. Cook the soba noodles in the boiling water for 5-7 minutes or according to the pack instructions until just done. Drain and rinse under cold running water. Leave to drain in the colander, then toss with a splash of olive oil to prevent the noodles sticking.
3. Meanwhile, heat another good glug of olive oil in a large frying pan and fry the aubergine, turning regularly, until golden all over. Remove to a large plate lined with kitchen paper and sprinkle with salt.
4. In a large bowl, toss the noodles, dressing, mango, tofu, aubergine, onion, radishes and most of the herbs. Serve scattered with the remaining herbs.