LOKCAL FOOD

Hello ladies and gents this is the Viking telling you that today we are talking about 

Pork & aubergine noodle stir-fry

kcal 229

fat 4g

saturates 1g

carbs 34g

sugars 8g

fibre 7g

protein 12g

salt 0.8g

Ingredients

• ½ tbsp groundnut oil
• 100g lean pork mince
• 1 aubergine, cut into small cubes
• 2 nests medium egg noodles (about 100g)
• 1 tbsp low-salt soy sauce
• 3 tbsp rice vinegar
• ½ tbsp cornflour
• large piece of ginger, peeled and ½ grated, ½ cut into matchsticks
• 3 garlic cloves, crushed
• ½ -1 red chilli, finely chopped
• bunch of spring onions, finely sliced
• 2 pak choi, leaves separated or sliced

Tip

For the leftover lunchboxes

• To make the pork & aubergine lettuce cups, spoon the leftover stir-fry into bento-style lunchboxes and pack the compartments with the leaves of 1 Little Gem lettuce, shredded carrot, lime wedges, chilli sauce and chopped peanuts or cashews, if you like. Spoon the stir-fry into the lettuce leaves and scatter over the toppings.

Method

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. 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. 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. 
4. 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.  
5. Toss the drained noodles with the remaining stir-fry in the wok until the noodles are coated in the sauce. Divide between warmed bowls. 

And as always have a chilled day from the viking.