• 500 g (1 lb) minced pork
  • 250 g (8 oz) thick, flat rice noodles
  • about 3 tablespoons vegetable or groundnut oil
  • 1 large aubergine, cut into 1 cm (½ inch) dice
  • 2 tablespoons coriander leaves, plus extra to garnish
  • 1 tablespoon dark soy sauce
  • 3 tablespoons light soy sauce, plus extra to serve (optional)
  • 1 tablespoon cornflour
  • 1 teaspoon clear honey
  • 1 tablespoon chilli paste
  • 2 teaspoons finely chopped garlic
  • 1 tablespoon finely chopped root ginger

Make the marinade by mixing together all the ingredients in a non-metallic bowl. Add the pork and combine thoroughly until the liquid has been absorbed. Set aside.

Cook the noodles in boiling water for 2–3 minutes or according to the instructions on the packet. Drain.

Heat the oil until smoking in a large wok or frying pan. Carefully stir-fry the aubergine until golden and soft. Remove with a slotted spoon and leave to drain on kitchen paper.

Add more oil to the pan if necessary and stir-fry the pork until browned and cooked through. Pour in 75 ml (3 fl oz) water and allow to gently bubble. Return the aubergine to the wok and heat through, then add the coriander leaves.

Serve the pork and aubergine piled on top of the noodles and with a scattering of coriander leaves and some extra light soy sauce, if liked.

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