Deliciously Umami Stir-Fried Soba Noodles With Pork, Eggplant & Chilli

Thin and firm noodles made from buckwheat, soba can be enjoyed warm, cold and with a variety of ingredients. Here, stir-fried soba noodles are combined with a stir-fried mixture of pork mince and eggplant. A healthy and deeply umami invention that'll satisfy!

Yield: Serves 4
Prep Time: 20 mins
Cook Time: 20 mins
Difficulty Level: 3/5

Ingredients

• 6 green onions
• ¼ cup (60 ml) vegetable oil
• 1 tsp sesame oil
• 3 baby eggplants (180 g), sliced thickly
• 3 clove garlic, crushed
• 2 cm piece fresh ginger (10 g), grated finely
• 600 g minced pork
• 2 tbsps mirin
• 2 tbsps chilli bean paste
• 1 tbsp tomato paste
• 1 tbsp Japanese soy sauce
• 1 tsp light brown sugar
• ½ tsp dashi granules
• 1 cup (250 ml) water
• 250 g dried soba noodles

Steps

01. Slice onion diagonally, keeping white and green part separate.

02. Combine oils in small bowl. Heat 2 tbsps of the combined oils in wok; stir-fry eggplant until golden. Drain on absorbent paper.

03. Heat remaining combined oils in wok; stir-fry garlic, ginger and white part of the onion until fragrant. Remove from wok.

04. Stir-fry pork in wok until browned, breaking up mince with a fork. Return garlic mixture to wok with mirin, pastes, sauce, sugar, dashi granules and the water; bring to the boil. Reduce heat; simmer 5 mins.

05. Return eggplant with green part of onion, reserving some for garnish. Simmer 3 mins until eggplant is tender. Increase heat; boil about 5 mins until most of liquid has evaporated.

06. Meanwhile, cook noodles in large saucepan of boiling water until tender; drain. Rinse under cold water; drain.

07. Serve noodles topped with meat sauce; sprinkle with reserved onion.

Photo: bauersyndication.com.au