Eggplant and Mango Soba Noodles

Do you often look at beautiful recipes online, but never actually make them?

It is easy to spend hours perusing beautiful blogs, drooling over the food photography, rarely cookin' up some beauty of your own. 

That used to be me. Shh. 

That's where Voeden comes in. Soon, you will be able purchase a Voeden subscription to receive 5 recipes a week and a grocery list. All you have to do is buy the items on our list; then you will be set up for cookin' those beautiful, drool worthy recipes every night of the week. 

Oh, you will feel awesome too. These recipes are delicious and nutritious. Because eating should bring you pleasure and satisfaction. And cooking should be fun and inspired, not stressful. 

What if you still don't make it to the store one week? We've thought of that too. When you subscribe, you will have access to our pantry list, and corresponding recipes. Having a stocked pantry makes your weekly grocery shopping easy and affordable. But also, if you didn't make it to the store for the week's plan, you can go to our pantry recipe section for ideas of what to make with what you have on hand. These recipes are also great for breakfast and lunch ideas.

Are you excited yet? I am. 

Oh but wait, there's more! 

Every month or so, I will be teaming up with my good pal Jess over at Daily Ingredients to show you how to take my recipes and make it your own, using what you have on hand.

Introducing freestyle cookin'! Go on, unleash your inner, creative chef, and put your own spin on it. 

See below for the recipe. Click here to see how Jess did it. 

Eggplant and Mango Soba Noodles + Freestyle Cookin'


1 T. - coconut oil (more if needed)
1 large - eggplant, cut into cubes
8 oz - uncooked soba noodles
1 c. - mango cubes
1 - small red onion, sliced
1 c. - fresh basil, chopped
1 1/2 c. - fresh cilantro, chopped

1/2 c. - rice vinegar
1 T. - honey
1/2 t. - salt
2 - garlic cloves, finely minced
1/2 - red chili, minced
1 T. - toasted sesame oil
Juice and zest of 1 lime


  1. In a large skillet, heat 1 T coconut oil over medium/high heat. Cook eggplant 6 to 8 minutes, until golden brown. Transfer to a colander, sprinkle liberally with salt, and leave to drain.
  2. Cook soba noodles according to package directions; usually 6 to 8 minutes. Drain and rinse if needed; transfer to a large serving bowl.
  3. While eggplant and noodles are cooking, prepare dressing. Place dressing ingredients in a jar with tight fitting lid, shake to combine.
  4. Toss noodles with dressing, eggplant, mango, onion, basil, and cilantro.

Questions? Comments? Don't hesitate to ask. Leave a comment or contact me here.

Love, and voeden,