Go Back

One pan spicy pork and eggplant noodles

A delicious Asian inspired spicy stir fried noodle dish with pork, eggplant, and chili crisp.
Print Recipe Pin Recipe
Servings 5

Equipment

  • 1 Wok or deep pan
  • 1 Knife
  • 1 Cutting Board
  • 1 Strainer or slotted spoon

Ingredients
  

  • 1 lb Lean ground pork
  • 1 Medium eggplant quartered and sliced
  • 1 tbsp Avocado oil or high heat cooking oil of choice
  • 2 Scallions sliced thin
  • 1 tbsp Fresh ginger minced or grated
  • 3 cloves Fresh or fermented garlic (see notes)
  • 4 tbsp Black bean sauce
  • 1 tbsp Light soy sauce
  • 1 tbsp Chili paste like sambal oelek or sriracha sauce
  • 1 tbsp Fermented or regular honey
  • 2 cups Chicken broth
  • 8 oz Extra wide rice noodles

Instructions
 

  • Soak the noodles in a bowl of warm water for atleast 20 minutes. If using thinner noodles just soak for 10 minutes.
  • Slice your eggplant into bite sized pieces, mince garlic, ginger, and slice scallion.
  • Drain noodles and set aside for now. Heat a wok or deep pan over medium high heat. Add cooking oil once the pan is heated.
  • Add garlic, ginger, bean sauce, chili paste, and cook stirring constantly until fragrant, about one minute.
  • Immediately add ground pork and eggplant, cook stirring frequently until pork is no longer pink.
  • Add soy sauce, chicken broth, and drained noodles. Turn down heat and stir occasionally until noodles are tender and broth is absorbed. This can be anywhere from 2-10 minutes depending on the noodles.
  • Drizzle noodles with honey. Serve immediately and spoon some chili crisp over each bowl. Sprinkle with scallion. Enjoy!

Notes

If you can't find extra wide dry rice noodles you can use whatever you want. I used big rice triangles because that's what I saw at the store and they were cheap! Pad thai noodles or similar will work. 
For less mess, soak the noodles early in the same wok you plan on cooking in. Drain and set aside just before you're ready to cook. 
The amount of broth in this recipe may or may not fully absorb depending on the noodles you use. My noodles sucked it up completely. Your dish might be saucier. 
Substitute any honey and plain garlic cloves if you don't have fermented honey and garlic. 
Chinese eggplant makes more sense for this dish but I used Italian because that's what I found in the discount produce section. Again, use what works best for you.