Pork & aubergine noodle stir-fry served in a wok

Pork & aubergine noodle stir-fry

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(1 ratings)

Prep: 10 mins Cook: 35 mins

Easy

Serves 2, plus 2 lunchboxes

Enjoy this quick and healthy pork and aubergine stir-fry on busy weeknights. This recipe for two also gives you leftovers to make pork & aubergine lettuce cups for lunch the next day

Nutrition and extra info

  • Healthy

Nutrition: Per serving

  • kcal229
  • fat4g
  • saturates1g
  • carbs34g
  • sugars8g
  • fibre7g
  • protein12g
  • salt0.8g
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Ingredients

  • ½ tbsp groundnut oil
  • 100g lean pork mince
  • 1 aubergine, cut into small cubes
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 nests medium egg noodles (about 100g)
  • 1 tbsp low-salt soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 3 tbsp rice vinegar
  • ½ tbsp cornflour
  • large piece of ginger, peeled and ½ grated, ½ cut into matchsticks
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic cloves, crushed
  • ½ -1 red chilli, finely chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • bunch of spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 pak choi, leaves separated or sliced
    Pak choi

    Pak choi

    pak-choy

    This member of the cabbage family has a number of different names, including…

Method

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

     

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