Soba noodles with pork, eggplant and chilli
Soba noodles are a popular buckwheat staple in Japan, though can refer to any thin noodle.
- 45 mins cooking
- Serves 4
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Ingredients
Soba noodles with pork, eggplant and chilli
- 6 green onions
- 1/4 cup (60ml) vegetable oil
- 1 teaspoon sesame oil
- 3 baby eggplants (180g), sliced thickly
- 3 clove garlic, crushed
- 2 centimetre piece fresh ginger (10g), grated finely
- 600 gram minced pork
- 2 tablespoon mirin
- 2 tablespoon chilli bean paste
- 1 tablespoon tomato paste
- 1 tablespoon japanese soy sauce
- 1 teaspoon light brown sugar
- 1/2 teaspoon dashi granules
- 1 cup (250ml) water
- 250 gram dried soba noodles
Method
Soba noodles with pork, eggplant and chilli
- 1Slice onion diagonally, keeping white and green part separate.
- 2Combine oils in small bowl. Heat 2 tablespoons of the combined oils in wok; stir-fry eggplant until golden. Drain on absorbent paper.
- 3Heat remaining combined oils in wok; stir-fry garlic, ginger and white part of the onion until fragrant. Remove from wok.
- 4Stir-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.
- 5Return 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.
- 6Meanwhile, cook noodles in large saucepan of boiling water until tender; drain. Rinse under cold water; drain.
- 7Serve noodles topped with meat sauce; sprinkle with reserved onion.