Ingredients
Method
1.Slice onion diagonally, keeping white and green part separate.
2.Combine oils in small bowl. Heat 2 tablespoons of the combined oils in wok; stir-fry eggplant until golden. Drain on absorbent paper.
3.Heat remaining combined oils in wok; stir-fry garlic, ginger and white part of the onion until fragrant. Remove from wok.
4.Stir-fry pork in wok until browned, breaking up mince with a fork. Return garlic mixture to wok with mirin, pastes, sauce, sugar, dashi granules and the water; bring to the boil. Reduce heat; simmer 5 minutes.
5.Return eggplant with green part of onion, reserving some for garnish. Simmer 3 minutes until eggplant is tender. Increase heat; boil about 5 minutes until most of liquid has evaporated.
6.Meanwhile, cook noodles in large saucepan of boiling water until tender; drain. Rinse under cold water; drain.
7.Serve noodles topped with meat sauce; sprinkle with reserved onion.
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