Chinese pork and eggplant stir-fry with egg noodles

Author: Brooke Delfino - Dietitian (BSc Nutrition (Hons), APD

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Steve Brown

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Put an Asian spin on budget-friendly mince with this easy, flavoursome recipe!

Serves: 4

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

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320g thin dried egg noodles
2 tablespoons peanut oil
1 eggplantaubergineX, diced
200g green beans, sliced diagonally
1 large red capsicum, thinly sliced
1 red onion, finely chopped
2 garlic cloves, crushed
1 long fresh red chilli, deseeded, finely chopped
400g lean pork mince
2 tablespoons Chinese rice wine
2 tablespoons kecap manis
½ cup fresh basil leaves, finely sliced, to serve

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Instructions

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1 Cook noodles according to packet instructions. Drain well and set aside.

2 Heat half the oil in a large wok or non-stick frying pan over high heat. Add eggplant and cook, stirring, for 3 minutes or until golden. Add beans and capsicum and cook, stirring, for 2 minutes or until beans are bright green and tender. Transfer vegetables to a plate and set aside.

3 Heat remaining oil in wok or pan. Add onion, garlic and chilli and cook, stirring, for 2 minutes or until fragrant. Add mince and cook, stirring, for 3–4 minutes or until mince is browned.

4 Return vegetables to wok or pan. Add Chinese rice wine and kecap manis, tossing gently to combine. Add noodles, tossing gently to combine and warm through. Divide noodle stir-fry among four bowls and serve garnished with fresh basil.

Nutrition Info (per serve)

Calories 609cal

Kilojoules 2544kJ

Protein 32.7g

Total fat 21.7g

–Saturated fat 6g

Carbohydrates 64.5g

–Sugars 16.6g

Dietary fibre 9.1g

Sodium 349mg

Calcium 97mg

Iron 3.1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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