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
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Ingredients

  • 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
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Charred cauliflower, lemon & caper orzo

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
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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
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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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