Jul 7, 2011

Soba noodle salad with avocado and mango

I was craving soba noodles (odd craving, I know), but wanted to make something different than your typical sesame soba noodle salad. I had avocado and mango on hand, and mint overtaking my back yard, so I put them all to use in this tropical take on soba noodles.

This is one of those dishes that will wow everyone you serve it to. With the sweet and sour tang of mango and lime, the creamy avocado and the fresh taste of mint, it’s the perfect summer lunch.

And of course it’s also good for you. If you use 100% buckwheat soba noodles, you’ll have the most nutritional benefits. Buckwheat is fascinating because it contains the flavanoid rutin. That’s one reason why diets high in buckwheat have been tied to lower cholesterol. The mango adds more fiber, plus vitamins A and C.

This is going into high rotation in my household. And hopefully in yours, too.

Soba Noodle Salad with Avocado, Mango and Mint

2 tablespoons brown rice vinegar

2 tablespoons lime juice

1 teaspoon agave nectar

2 teaspoons sesame oil

2 teaspoons extra virgin olive oil

¼ teaspoon salt, or to taste

8 ounces soba noodles

1 medium avocado, cubed

1 jalapeno pepper, minced (optional)

2/3 cup cubed ripe mango

¼ cup chopped fresh mint

2 scallions, thinly sliced

In a large bowl, whisk together the vinegar, lime juice, agave, oils, and salt.

Cook the soba noodles according to the package directions, being careful not to overcook – you want them on the firmer side. Drain, then rinse very thoroughly with cold water until all traces of starchiness are gone, and drain again.  (It helps to gently swish the noodles around a bit with your hands as the water runs over them.)

Gently combine the noodles, dressing, avocado, jalapeno, mango, mint and scallions. Serve immediately.

Serves 2-3

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See more recipes: Pasta, Salads, Vegan


  • Soba noodles with Mango, avocado and mint sounds so unique! NEVER tasted anything even close to it! but yeah… I can sought of imagine the sweet, creamy and tangy taste.
    I think i would add more than one jalapeno pepper though (spice loving Indian!!) 😉

  • //”I was craving soba noodles (odd craving, I know)”//

    No, not odd at all, at least to me – I periodically crave a bowl of soba noodles in a warm sauce to slup up. I was raised mostly on white-flour “italian” spagetti (which I never eat anymore), and somewhere along the way I transferred my comfort-food affection to more Asian-style items, like the soba. This recipe sounds stunning (*musical cue* “These are a few of my favorite things…”)

    If you don’t have the brown rice vinegar or the fresh mint available, what would you suggest as substitutes? Or is this the sort of recipe in which the items really can’t be replaced by something else?

  • whatwouldcathyeat

    Thanks, Janice! If you don’t have brown rice vinegar and mint available, I’d substitute cider vinegar and cilantro. That would be great, too!

  • MMB

    Found via gojee and made for a summer lunch. :) Flavorful, light and refreshing. Thanks!

  • wow i”m doing a project on different food all over the world and when i found out about this i just had to try it out. so i tried it and it turned out great, you would think that this would not taste good but oh it does. i would suggest eating this when you need something refreshing to eat. :) great job.


  • hey its me again just wanted to say that my family loved the dish, and they loved it so much i made again the same night! after that there was some leftovers and they all wanted it in their lunch the next day.:)


  • […] What Would Cathy Eat invented this recipe when she was craving soba noodles, wanted something different than the usual sesame noodle salad, and had the main ingredients on hand.  Sweet and sour with mango, lime and mint; creamy with avocado; a little bite from the scallions and jalapeno pepper–what’s not to like? […]

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