Pork and Eggplant Stir-Fried Noodles recipe - ingredients, nutrition and when to eat it
Pork and eggplant are stir-fried in a soy sauce mixture and served over Chinese-style noodles for a warm, satisfying bowl.
Pork and eggplant are stir-fried in a soy sauce mixture and served over Chinese-style noodles for a warm, satisfying bowl. The eggplant turns tender, the pork savory, and the salty sauce soaks into the noodles. It makes a lovely lunch or dinner.
Chinese · 25 minutes to cook
Tips: If you slice the eggplant too thin, it can turn mushy as it cooks, so cut it about 1 cm thick.
Tips: Noodles can get soft if you stir-fry them for too long, so turn off the heat as soon as they’re evenly coated in sauce.
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Ingredients (1 serving)
- Chinese-style noodles — 180 g
- Lean pork — 90 g
- Eggplant — 1 pc
- Onion — 0.3 pc
- Scallion — 0.3 pc
- Garlic — 1 pc
- Soy sauce — 1 Tbsp
- Oyster sauce — 1 tsp
- Cooking oil — 1 Tbsp
- Ground black pepper — 0.2 tsp
- Water — 2 Tbsp