Chinese pork and eggplant stir-fry with egg noodles

Instructions

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.