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In a small saucepan, gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, and add the lime zest and juice. In a large pan, heat the sunflower oil and shallow-fry the eggplant in 3 or 4 batches. When golden brown, remove to a colander, sprinkle liberally with salt and leave to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half the herbs and the onion. Set aside for 1 to 2 hours at room temperature or refrigerate if longer. When ready to serve, add the rest of the herbs and mix well, then pile on a plate or in a bowl.
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Japanese buckwheat noodles — cold zaru soba, hot broth
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Wide egg noodles — stroganoff, chicken paprikash, kugel
Electric noodle maker — extrude fresh ramen, udon, pasta
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Japanese buckwheat noodles — cold zaru soba, hot broth
Concentrated noodle sauce — cold soba dip, udon broth, tempura
Wide egg noodles — stroganoff, chicken paprikash, kugel
Electric noodle maker — extrude fresh ramen, udon, pasta
Individual cups for perfectly shaped poached eggs