

Chinese pork and eggplant stir-fry with egg noodles
Ingredients
- 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
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.
Nutrition Info (per serve)
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Calories 609cal
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Kilojoules 2544kJ
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Protein 32.7g
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Total fat 21.7g
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–Saturated fat 6g
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Carbohydrates 64.5g
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–Sugars 16.6g
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Dietary fibre 9.1g
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Sodium 349mg
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Calcium 97mg
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Iron 3.1mg
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