Chinese pork and eggplant stir-fry with egg noodles
- 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
Log In or Sign Up to save this recipe to your shopping list.
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)
Total fat 21.7g
–Saturated fat 6g
Dietary fibre 9.1g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like
Pasta, rice and noodle dishes
RELATED ADVICE LATEST ADVICE
Leave a Reply
You must be logged in to post a comment.