Double Thai noodle salad with smoked aubergine, mango & avocado

Double Thai noodle salad with smoked aubergine, mango & avocado

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(1 ratings)

Prep: 45 mins Cook: 40 mins


Serves 4 - 6
This sharing platter is packed full of sunshine flavours and a whole range of textures. Dress with lime, soy and lemongrass

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (6)

  • kcal505
  • fat25g
  • saturates6g
  • carbs59g
  • sugars26g
  • fibre11g
  • protein12g
  • salt2.8g
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    For the salad

    • 2 medium aubergine



      Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

    • 4 wheat or egg noodle nests
    • 2 tbsp reduced salt soy sauce
      Soy sauce

      Soy sauce

      soy sor-s

      An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

    • 2 tbsp sunflower oil or rapeseed oil, plus extra for frying
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 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
    • ½ cucumber, halved and seeds scooped out then cut into thin half moon slices
    • 4 spring onion, sliced diagonally
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • 2 avocado, stoned, peeled ad sliced and dressed with the juice of 1 lime



      Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

    • small pack mint, leaves picked and torn



      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • small pack coriander, leaves picked and torn

    For the dressing

    • 6 tbsp fresh lime juice (about 3 limes)
    • 6 tbsp reduced salt soy sauce
      Soy sauce

      Soy sauce

      soy sor-s

      An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

    • 4 tbsp agave syrup
      Agave syrup

      Agave syrup

      Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…

    • 1 large garlic clove, crushed
    • 1-2 small red chillies, finely sliced
    • 2 stalks lemongrass, finely chopped
    • 4 kaffir lime leaf, stem removed and finely chopped


    1. Heat oven to 220C/200C fan/gas 7. Prick the aubergines all over with a fork and roast on a baking tray until completely soft, about 30-40 mins. Remove from the oven and leave to cool. Once cool, peel off as much skin as possible (don’t worry if a few small charred bits remain). Cut the flesh in half or thirds, then pull into roughly 5cm-long strands. Cover and set aside.

    2. Cook the wheat or egg noodles following pack instructions, then drain well and place in a bowl. Toss with the soy sauce and oil, cover and set aside. To make the dressing, combine all the ingredients, mix well and set aside until needed.

    3. Heat a frying pan over a medium heat and dry-fry the sesame seeds until popping. Remove and set aside to cool. Repeat with the coconut, then set aside.

    4. To cook the rice noodles, heat a 3cm depth of sunflower oil in a wok until hot – drop in a noodle to test, it should sizzle and float to the top. Cook in small batches, using tongs to turn them once, then remove and drain on kitchen paper.

    5. Assemble the salad. Arrange the wheat noodles on a large platter, then sprinkle over the sesame seeds and coconut. Arrange the aubergine, mango, red pepper, cucumber, spring onions and avocado over the noodles. Top with the rice noodles and scatter over the herbs. Put the dressing in a bowl and serve on the side.

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    Comments (1)

    toriren's picture

    Love most Asian food so always excited by a new recipe. Shame that the second ingredient is 'noodle nests'. Definitely NOT available locally. I'm sure I can adapt the recipe but so often I need easy to buy and store cupboard ingredients. Will give it a go, in my style!!

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