Pork & aubergine noodle stir-fry

aubergine fibre healthy leftovers low calorie low fat pork stir fry

N/A

Serves 2, plus 2 lunchboxes

Source

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

Method

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.