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Pork & aubergine noodle stir-fry served in a wok

Pork & aubergine noodle stir-fry

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Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
low inkcal229
low infat4g
saturates1g
carbs34g
sugars8g
fibre7g
protein12g
salt0.8g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.)  

  • STEP 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. 
     

RECIPE TIPS
FOR THE LEFTOVER LUNCHBOXES

To 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.

Goes well with

Recipe from Good Food magazine, April 2020

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Overall rating

Rating: 4 out of 5.5 ratings
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