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Thai pork noodles with tomato & aubergine
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85g (2 sheets) thin rice noodles
1 tbsp sunflower or vegetable oil
500g lean (5% fat) pork mince
1 aubergine, cut into bitesize pieces
2 cloves garlic, finely chopped
½ tsp freshly cracked black pepper
225g Waitrose 1 Golden Baby Plum Tomatoes, halved
4 tsp fish sauce
4 tsp demerara sugar
½ x 25g pack Thai basil, leaves only
1. Pour boiling water over the noodles in a large bowl, leave for 2 minutes, then drain and cool under cold water. Drain again and set aside. Meanwhile, heat 2 tsp oil in a large nonstick frying pan or wok and fry the pork over a high heat for 10 minutes, breaking it up and turning it every so often until any liquid has evaporated, the juices run clear and there is no pink meat. Tip onto a plate.
2. Add 1 tsp more oil to the pan and fry the aubergine over a high heat for 5-7 minutes, until softened and starting to char. Add the garlic and black pepper, and cook for 1-2 minutes more until the garlic is golden.
3. Fold in the baby plum tomatoes, give them a few moments to soften, then stir the pork back in, along with the fish sauce, sugar and a splash of water. Toss until shiny. Add the noodles, then scatter with the torn basil leaves.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in July 2019.