This Minced Meat & Eggplant Noodles is hearty, flavourful, and incredibly satisfying.
Savoury minced meat, soft eggplant, and a rich umami gravy poured over chewy knife-cut noodles — finished with crispy peas, coriander and a drizzle of Lao Gan Ma chilli for that extra kick.
Using MealPrep™ bowls makes meal prep so much easier — from prepping ingredients to setting aside cooked components, everything stays organised and ready to go.
Simple ingredients, big flavours, and perfect for an easy weeknight meal.
Ingredients (serves 4)
1 large eggplant, cut into bite-sized chunks
400g minced meat
1 thumb-sized ginger, sliced
3 tbsp minced garlic
1 tbsp fermented soybean paste (taucheo)
1 tbsp huatiao wine
1 tbsp oyster sauce
1 tbsp dark soy sauce
400ml water
Cornstarch slurry
Knife-cut noodles
Method
• Fry eggplant in oil until soft and browned. Set aside.
• Fry garlic and ginger until fragrant. Add taucheo and cook briefly.
• Deglaze with huatiao wine. Add minced meat, stir-fry until cooked.
• Add oyster sauce, dark soy sauce, and water. Return eggplant and mix well.
• Bring to boil, add cornstarch slurry. Lower heat and simmer 15 minutes.
• Pour gravy over noodles. Top with crispy peas, coriander and Lao Gan Ma chilli.
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