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
  • Print


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


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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