Chinese Fried Eggplant & Ginger Pork Noodles
with Pickled Chilli & Spring Onion
- Gluten
- Molluscs
- Wheat
- Eggs
- Soy
- Gluten
- May contain traces of allergens
- Wheat
Tender, melt-in-your-mouth fried eggplant and savoury pork mince are tossed with garlic, ginger and Asian BBQ seasoning, then all coated in a rich oyster sauce glaze. Served over springy egg noodles and finished with fresh spring onion and a punchy pickled chilli kick, this regional Chinese favourite brings bold takeaway vibes directly to your bowl.
Ingredients
1
Eggplant
1
Spring Onion
½
Fresh Chilli
3
Garlic
1
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Ginger Paste
1 sachet
Egg Noodles
(Contains: Gluten, Eggs, Wheat)
250 g
Pork Mince
1 sachet
Asian BBQ seasoning
(Contains: Wheat, Gluten, Soy)
Not included in your delivery
2 tbs
olive oil
¼ cup
water
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
2 tbs
white wine vinegar
1 tbs
plain flour
(Contains: Gluten May be present: Wheat)
Nutrition
Utensils
Cooking Steps
• Boil the kettle.
• Cut eggplant into bite-sized chunks and transfer to a medium bowl.
• Thinly slice spring onion and fresh chilli (if using).
• Finely chop garlic.
• In a small bowl, combine oyster sauce, ginger paste, the soy sauce and water. Set aside.
• In a second small bowl, combine the white wine vinegar and a good pinch of sugar and salt.
• Add chilli to pickling liquid. Add enough water to just cover chilli and set aside.
• To the bowl with eggplant, add the plain flour and a pinch of salt and pepper, then toss eggplant to coat.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• When oil is hot, dust off any excess flour from eggplant and cook in batches, carefully turning, until golden and cooked through, 5-6 minutes.
• Transfer to a paper towel-lined plate.
TIP: Adding enough oil will ensure the eggplant softens in time.
• Meanwhile, half-fill a medium saucepan with boiling water.
• Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes.
• Drain, rinse and set aside.
• Wipe out the frying pan and return to high heat. Cook pork mince and Asian BBQ seasoning breaking up with a spoon, until just browned, 3-4 minutes. In the last minute, add garlic and cook until fragrant, 1 minute.
• Reduce heat to medium, then add cooked eggplant, noodles and oyster sauce mixture, tossing until well combined, 1 minute. Season with pepper.
• Drain pickled chilli (reserving a splash of pickling liquid to pour over the noodles).
• Divide Chinese fried eggplant and ginger pork noodles between bowls.
• Garnish with spring onion and pickled chilli.
• Drizzle noodles with reserved pickling liquid to serve. Enjoy!
