Quick & Easy

Soba noodles with pork, eggplant and chilli

Soba noodles are a popular buckwheat staple in Japan, though can refer to any thin noodle.
Soba noodles with pork, eggplant and chilli



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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