- ½ tbsp groundnut oil
- 100g lean pork mince
- 1 aubergine, cut into small cubes
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
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
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
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- bunch of spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 pak choi, leaves separated or sliced
This member of the cabbage family has a number of different names, including…
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.
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.
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.)
Toss the drained noodles with the remaining stir-fry in the wok until the noodles are coated in the sauce. Divide between warmed bowls.
For the leftover lunchboxesTo make the pork & aubergine lettuce cups, spoon the leftover stir-fry into bento-style lunchboxes and pack the compartments with the leaves of 1 Little Gem lettuce, shredded carrot, lime wedges, chilli sauce and chopped peanuts or cashews, if you like. Spoon the stir-fry into the lettuce leaves and scatter over the toppings.