Pork & aubergine noodle stir-fry

A bowl of food sitting on a table Easy Healthy Recipes

Preparation and cooking time

  • 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

Nutrient Unit
kcal 229
fat 4g
saturates 1g
carbs 34g
sugars 8g
fibre 7g
protein 12g
salt 0.8g
Chicken with crushed harissa chickpeas


  • 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
Charred cauliflower, lemon & caper orzo


  • 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
Salsa verde salmon with smashed chickpea salad

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
Spicy peanut pies

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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