Pork & aubergine noodle stir-fry
Preparation and cooking time
Serves 2, plus 2 lunchboxes
- ½ tbspgroundnut oil
- 100glean pork mince
- 1aubergine, cut into small cubes
- 2 nests medium eggnoodles(about 100g)
- 1 tbsplow-salt soy sauce
- 3 tbsprice vinegar
- ½ tbspcornflour
- large piece ofginger, peeled and 1/2 grated, 1/2 cut into matchsticks
- 3garlic cloves, crushed
- ½-1 redchilli, finely chopped
- bunch ofspring onions, finely sliced
- 2pak choi, leaves separated or sliced
- STEP 1
Heat the oil in awokor 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.