Inspired by BBC goodfood, this Pork and Eggplant Noodles recipe enticed me simply due to the fact that it contains egg noodles. I’m trying to add more balance to my meals without sacrificing flavor; I know using pork in combination with a vegetable (in this case a fruit) will help.

According to Medical News Today, “a serving of eggplant can provide at least 5% of a person’s daily requirement of fiber, copper, manganese, B-6, and thiamine. It also contains other vitamins and minerals. In addition, eggplants are a source of phenolic compounds that act as antioxidants”. Not too shabby, right?

This dish is so, so tasty- you would think you spent hours creating flavors that blended so well. The noodles absorb the liquids and elements of each ingredient. I would make even more sauce the next time I make it, so keep this in mind if you’re a fan of sauce in general. What’s even better? Any leftovers will be able to absorb even more of the sauce flavor. Delicious!

Pork and Eggplant Noodles

Ingredients

½ tbsp Sunflower/Vegetable/Avocado/Olive Oil
100g lean Ground Pork (I used Ground Chicken that was on sale)
1 Eggplant, cut into small cubes
2 nests (about 100g) Medium Egg Noodles
1 tbsp Low-Sodium Soy Sauce
3 tbsp Rice Vinegar
½ tbsp Cornflour or Replacement
1 Large piece of Ginger, peeled and 1/2 grated, 1/2 cut into matchsticks
3 Cloves of Garlic, crushed
½-1 Red Chilli, finely chopped
3 Green Onions, finely sliced
2 Pak choi or Bok Choy*, leaves separated/sliced

* I’ve learned from previous experiences that we need to order bok choy from Asian markets. Since even this can be expensive (an overall hassle), I simply use spinach instead. You can use another replacement if you wish.

Instructions

Heat the oil in a wok or high-sided frying pan and fry the ground pork for 5-8 mins. (Or, until brown and starting to crisp at the edges). Add the eggplant and stir-fry for another 15 minutes until soft and translucent.

Meanwhile, cook the noodles according to the package instructions, then drain. Mix the soy sauce, vinegar, corn flour, and 2 Tbsps water in a small bowl; set aside.

Add the grated ginger and ginger matchsticks, garlic, and chili to the mince and stir-fry. After a minute, add the spring onion and pak choi or spinach. Stir-fry for another few minutes then add the sauce.

Bring it to a bubble and cook until the sauce has thickened slightly and coats the eggplant.

Toss the drained noodles with the stir-fry in the wok until the noodles are coated in the sauce. Divide between warmed bowls.

Enjoy!

Pork Carnitas Recipe

Healthy Pork and Shrimp Meatball Soup

Delicious Pork Tenderloin with Mushrooms, Carrots and Onions