Sticky Pork Eggplant with Fried Noodles

Packed with colour and flavour, this delicious fried noodle recipe features our protein-packed Peanut Butter and a rainbow of veggies.


15 minutes


20 minutes


4 people
Recipe by: Menu Aid

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3 tbsp Forty Thieves Peanut Butter
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
2 tbsp runny honey
1 tbsp rice vinegar
1 tsp sesame oil
1 red chilli deseeded and finely chopped (adjust to taste)
1 tbsp vegetable oil
500 g pork mince
1 eggplant cut into chunks
1 red onion roughly chopped
1 red capsicum thinly sliced
2 cloves of garlic crushed
200 g dried round egg noodles
100 g mung bean sprouts


  1. In a bowl, mix together Peanut Butter, soy, oyster and hoisin sauces, honey, rice vinegar, sesame oil, and chopped chilli. Set sauce aside.
  2. Heat a large frying pan or wok over medium-high heat. Add a splash of oil.
  3. Add the pork mince and cook until browned, breaking it up with a spatula as it cooks. Add the eggplant, red onion and capsicum and cook for about 5-7 minutes, or until they start to soften.
  4. At the same time cook the egg noodles according to the package instructions. Drain and set aside.
  5. Add the garlic to the pork and vegetables and cook for a minute and then pour in the sauce and stir to coat. Cook for another 3-4 minutes. Add the bean sprouts and noodles to the pan. Stir-fry for 2-3 minutes tossing to combine.
  6. Serve in shallow bowls garnished with coriander.
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