Name: Pork & aubergine noodle stir-fry
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: ½ tbsp groundnut oil -; 100g lean pork mince -; 1 aubergine , cut into small cubes -; 2 nests medium egg noodles (about 100g) -; 1 tbsp low-salt soy sauce -; 3 tbsp rice vinegar -; ½ tbsp cornflour -; large piece of ginger , peeled and 1/2 grated, 1/2 cut into matchsticks -; 3 garlic cloves , crushed -; ½-1 red chilli , finely chopped -; bunch of spring onions , finely sliced -; 2 pak choi , leaves separated or sliced -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pork & aubergine noodle stir-fry

1. ½ tbsp groundnut oil -

2. 100g lean pork mince -

3. 1 aubergine , cut into small cubes -

4. 2 nests medium egg noodles (about 100g) -

5. 1 tbsp low-salt soy sauce -

6. 3 tbsp rice vinegar -

7. ½ tbsp cornflour -

8. large piece of ginger , peeled and 1/2 grated, 1/2 cut into matchsticks -

9. 3 garlic cloves , crushed -

10. ½-1 red chilli , finely chopped -

11. bunch of spring onions , finely sliced -

12. 2 pak choi , leaves separated or sliced -

How to cook deliciously - Pork & aubergine noodle stir-fry

1. Stage

Heat the oil in a wok or high-sided frying pan and fry the mince for 5-8 mins, until brown and starting to crisp at the edges. Add the aubergine and stir-fry for another 15 mins until soft and translucent.

2. Stage

Meanwhile, cook the noodles following pack instructions, then drain. Mix the soy sauce, vinegar, cornflour and 2 tbsp water together in a small bowl and set aside.

3. Stage

Add the grated ginger and ginger matchsticks, the garlic and chilli to the mince and stir-fry for a minute before adding the spring onion and pak choi. Stir-fry for another few minutes before adding the sauce. Bring to a bubble and cook until the sauce has thickened slightly and coats the aubergine. Scoop half the stir-fry into a bowl and leave to cool for your leftover pork & aubergine lettuce cups. (See tip, below.)

4. Stage

Toss the drained noodles with the remaining stir-fry in the wok until the noodles are coated in the sauce. Divide between warmed bowls.