Tropical Soba
Serves: 4-6
  • 1 large, ripe mango - peeled and sliced into bite-sized pieces
  • ½ medium papaya - peeled and sliced into bite-sized pieces
  • 1 small or ½ large jicama - peeled and cut into small cubes
  • basil, mint, cilantro - to taste
  • juice of 2 large limes - divided
  • 1 8 oz package of soba noodles (I used these)
  • sea salt
  • Thai chili paste/sriracha - to taste (optional)
  • 1 can light coconut milk
  • unsweetened desiccated coconut - for garnish
  1. Combine mango, papaya, jicama and herbs in a large bowl. Squeeze juice of 1 lime over the mixture, toss to coat.
  2. Cook soba noodles in well salted water, according to instructions on the package, take care not to overcook. Drain over a colander, rinse briefly with cold water and shake off any excess water.
  3. Add soba to the bowl with the fruit, toss gently and squeeze juice from the second lime over the dish. Add a little squeeze of chili paste, if using, followed by coconut milk. Toss to coat well. You can add more coconut milk to make the dish soupier, if desired.
  4. Distribute between bowls or serving plates, garnish with desiccated coconut and more herbs.
Recipe by Golubka Kitchen at