Chinese pork mince and noodles

1 Combine soy sauce, sugar and vinegar in a small bowl, stirring to dissolve the sugar. Set aside.

2 Lightly spray a large wok with olive oil and set over high heat. Stir-fry celery and eggplant for 3–4 minutes, or until eggplant is golden. Add mince and stir-fry, breaking the mince up with a wooden spoon, for 5 minutes, or until browned. Add garlic, chilli, pepper and shallots, and stir-fry for 30 seconds, or until fragrant.

3 Add the beans and stir-fry for 2 minutes, or until almost tender. Add reserved sauces and stir-fry for 1 minute, or until hot.

4 Meanwhile, cook the noodles following the packet instructions. Drain. Serve bolognese on the noodles, topped with cucumber, extra shallots and chilli flakes.