Soba noodles with mango and cucumber and a chilli lime vinaigrette

After spending the most wonderful days back home – imagine 27 degrees and the bluest sky every day, a beach chair in the garden and a good book to read, endless strawberry fields and greens to walk in, and not a single appointment, to do, meeting or noise (besides the birds and our neighbour next door mowing the grass once or twice (oh how I’ve missed that smell!)) – I am back on track now in my daily London routine.

Work, a dissertation that needs to be written (the struggle is real…) and my book project keep me busy, yet I miss the days when summer was there, like concrete and tangible. Although the past two days have been nice and warm, I figured that there might just not be going to be a “proper“ summer: a series of hot, sunny, cloud- and wind-free days in a row that make you want to wear nothing but a dress even late at night on your way home through the still warm streets, in which people sit outside and drink wine.

For those of you who miss the relaxed and easy summer days like I do, here’s a little consolation: “Somehow Asian“ soba noodles with mango and cucumber slices, tossed in a sweet and sour chili and lime vinaigrette. If you eat fish, the honey-glazed prawns add protein to the dish (let alone a lot of taste); however, feel free to simply leave them out, or try swapping them for firm crispy baked tofu!

Have a coconut water with this beautiful meal, and then allow your mind to wander: to hot Summer nights in Bali, a coconut by the bach in Sri Lanka, a salsa dance in the streets of Havana – or where would you like to be right now?

Love,
Lea Lou

Soba noodles with mango and cucumber and honey-glazed prawns

For two servings:
180 grams soba noodles
1 ripe mango
1/2 large cucumber
A handful coriander leaves
1 tablespoon unsalted peanuts
2 tablespoons sesame seeds

For the vinaigrette:
1 organic or unwaxed lime
1 small red chili
1 garlic clove
3 tablespoons sesame oil (or olive oil)
1 tablespoon rice vinegar
1 teaspoon honey (use maple syrup for vegan option)
Sea salt and black pepper, freshly ground

For the honey-glazed prawns (leave out for vegetarian/vegan option):
10 – 12 king prawns, ready to cook
1 tablespoon coconut or vegetable oil, for frying
1 teaspoon honey
Sea salt and black pepper, freshly ground
Also: 2 wooden skewers

Method:
In a large saucepan, bring to a boil two liters lightly salted water. Add the soba noodles to the boiling water, cook for 5 minutes (follow package instructions), then drain the noodles.

In the meantime, peel the mango and cut the flesh into thin long slices.

Wash the cucumber and “peel“ it in very thin slices using a vegetable peeler (or cut it in slices similar-sized to the mango).

Wash, dry and roughly chop the coriander.

Heat a small pan without fat over medium heat, roast the peanuts and sesame seeds for a few minutes until they begin to smell and turn golden-brown.

For the vinaigrette, wash the lime, grate one teaspoon of the zest and squeeze the juice. Wash the chili, remove its seeds, slice it very thinly. Peel and crush the garlic. Whisk together the sesame oil, rice vinegar, lime zest and juice, chili, garlic and honey, season the dressing with salt and pepper to taste.

For the honey-glazed prawns, heat a large pan over medium heat. Line up the prawns on two wooden skewers. Add coconut or vegetable oil to the pan, then add prawns and allow to cook for a couple of minutes, turning them a few times. Brush the prawns with honey on one side, allow to “caramelise“ for a minute or so, then turn them and brush them with honey on the other side. Fry for a couple more minutes, then season with salt and pepper to taste.

Mix the soba noodles with the mango and cucumber slices, coriander and vinaigrette. Divide the noodles over two plates, sprinkle with peanuts and sesame seeds to finish. Serve with a prawn skewer each.