Pork & aubergine noodle stir-fry

Contains pork – recipe is for non-Muslims only

Enjoy this quick and healthy pork and aubergine stir-fry on busy weeknights. This recipe for two also gives you leftovers to make pork & aubergine lettuce cups for lunch the next day

  • Prep:10 mins
    Cook:35 mins
  • Easy

Nutrition per serving

  • kcal 229
  • fat 4g
  • saturates 1g
  • carbs 34g
  • sugars 8g
  • fibre 7g
  • protein 12g
  • salt 0.8g


  • ½ tbsp groundnut oil
  • 100g lean pork mince
  • 1 aubergine, cut into small cubes
  • 2 nests medium egg noodles (about 100g)
  • 1 tbsp low-salt soy sauce
  • 3 tbsp rice vinegar
  • ½ tbsp cornflour
  • large piece of ginger, peeled and ½ grated, ½ cut into matchsticks
  • 3 garlic cloves, crushed
  • ½ -1 red chilli, finely chopped
  • bunch of spring onions, finely sliced
  • 2 pak choi, leaves separated or sliced


For the leftover lunchboxes

To make the pork & aubergine lettuce cups, spoon the leftover stir-fry into bento-style lunchboxes and pack the compartments with the leaves of 1 Little Gem lettuce, shredded carrot, lime wedges, chilli sauce and chopped peanuts or cashews, if you like. Spoon the stir-fry into the lettuce leaves and scatter over the toppings.


  1. Heat the oil in a wok or high-sided frying pan and fry the mince for 5-8 mins, until brown and starting to crisp at the edges. Add the aubergine and stir-fry for another 15 mins until soft and translucent.

  2. Meanwhile, cook the noodles following pack instructions, then drain. Mix the soy sauce, vinegar, cornflour and 2 tbsp water together in a small bowl and set aside.

  3. Add the grated ginger and ginger matchsticks, the garlic and chilli to the mince and stir-fry for a minute before adding the spring onion and pak choi. Stir-fry for another few minutes before adding the sauce. Bring to a bubble and cook until the sauce has thickened slightly and coats the aubergine. Scoop half the stir-fry into a bowl and leave to cool for your leftover pork & aubergine lettuce cups. (See tip, below.)  

  4. Toss the drained noodles with the remaining stir-fry in the wok until the noodles are coated in the sauce. Divide between warmed bowls. 

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