Name: Pork and eggplant noodle stir-fry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 (plus 2 lunch box serves)
Ingredients: 2 tsp peanut oil; 200g lean pork mince; 1 eggplant, cut into small cubes; 2 nests (100g) medium egg noodles or gluten-free noodles; 1 tbsp salt-reduced soy sauce or gluten-free soy sauce; 3 tbsp rice vinegar; 2 tsp cornflour or gluten-free cornflour; 2 tbsp water; 4cm piece ginger, peeled and ½ grated, ½ cut into matchsticks; 3 cloves garlic, crushed; ½-1 red chilli, finely chopped; ½ bunch green shallots, thinly sliced; 2 pak choi or bok choy, leaves separated or sliced

Pork and eggplant noodle stir-fry

Make this for dinner, then eat the leftovers for lunch the next day.

Pork and eggplant stir-fry in a wok with noodles and pak choi.

2 (plus 2 lunch box serves)

Prep

10M

Cook

35M

Total

45M

We all love a good bargain and this noodle stir-fry serves up two meals for the effort of one – dinner for two one night, then lunch for two the next day. Work lunches have never tasted so good!

Ingredients

2 tsp peanut oil

200g lean pork mince

1 eggplant, cut into small cubes

2 nests (100g) medium egg noodles or gluten-free noodles

1 tbsp salt-reduced soy sauce or gluten-free soy sauce

3 tbsp rice vinegar

2 tsp cornflour or gluten-free cornflour

2 tbsp water

4cm piece ginger, peeled and ½ grated, ½ cut into matchsticks

3 cloves garlic, crushed

½-1 red chilli, finely chopped

½ bunch green shallots, thinly sliced

2 pak choi or bok choy, leaves separated or sliced

Method

Heat the oil in a wok over high heat. Add the mince and stir-fry for 6-8 minutes or until the mince browns and starts to crispen at the edges. Add the eggplant and stir-fry for a further 15 minutes or until the eggplant is soft and translucent.

Meanwhile, cook the noodles following packet instructions. Drain. Combine the soy sauce, vinegar, cornflour and water in a small bowl. Set aside.

Add the grated ginger and ginger matchsticks, the garlic and chilli to the mince and stir-fry for 1 minute. Add the green shallots and pak choi. Stir-fry for 2 minutes. Add the sauce and cook, stirring, until it has thickened slightly and coats the eggplant.

Spoon half the stir-fry into a bowl and set the remaining pork mixture aside to cool to use for lunch the next day. Toss the drained noodles with the remaining stir-fry in the wok until the noodles are coated in the sauce. Divide between warmed serving bowls

PER SERVE 1310kJ (312Cal), protein 21g, total fat 6g (sat. fat 1g), carbs 41g, fibre 7g, sodium 386mg

Carb exchanges 2½ • GI estimate low • Gluten-free option
Nutritional information