PORK & AUBERGINE NOODLE STIR-FRY

Pork & aubergine noodle stir-fry image

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

Provided by Anna Glover

Categories Dinner, Lunch, Main course, Supper

Time 45m

Yield Serves 2, plus 2 lunchboxes

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 229 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium