Pork & aubergine noodle stir-fry

• groundnut oil½ tbsp tbsp
• lean pork mince↗100g g
• aubergine↗1

  cut into small cubes

• noodles2 nests medium egg

  (about 100g)

• low-salt soy sauce↗1 tbsp tbsp
• rice vinegar↗3 tbsp tbsp
• cornflour↗½ tbsp tbsp
• ginger↗large piece of

  peeled and 1/2 grated, 1/2 cut into matchsticks

• garlic cloves↗3

  crushed

• chilli↗½-1 red

  finely chopped

• spring onions↗bunch of

  finely sliced

• pak choi↗2

  leaves separated or sliced

Step-by-step instructions

1. 1

   Heat the oil in a wok or high-sided frying pan and fry the mince for 5-8 mins, until brown and starting to crisp at the edges. Add the aubergine and stir-fry for another 15 mins until soft and translucent.

2. 2

   Meanwhile, cook the noodles following pack instructions, then drain. Mix the soy sauce, vinegar, cornflour and 2 tbsp water together in a small bowl and set aside.

3. 3

   Add the grated ginger and ginger matchsticks, the garlic and chilli to the mince and stir-fry for a minute before adding the spring onion and pak choi. Stir-fry for another few minutes before adding the sauce. Bring to a bubble and cook until the sauce has thickened slightly and coats the aubergine. Scoop half the stir-fry into a bowl and leave to cool for your leftover pork & aubergine lettuce cups. (See tip, below.)

4. 4

   Toss the drained noodles with the remaining stir-fry in the wok until the noodles are coated in the sauce. Divide between warmed bowls.