Japanese Pork Spag Bol

Updated at: Tue, 07 May 2024 03:44:05 GMT

Step 1

Finely chop the onion. Cut the eggplant into 1cm chunks. Peel and coarsely grate the carrot. Using a julienne peeler or grater, coarsely shred the zucchini. Bring a medium saucepan of water to the boil for the noodles.

Step 2

Heat 1 tbs vegetable oil in a large deep frypan over medium-high heat. Cook the onion and eggplant for 5 mins or until the vegetables soften

Step 3

Add the mince to the pan and cook, stirring to break up the mince, for 3 mins or until browned

Step 4

Combine 250ml (1 cup) water, the tomato paste, mirin and 1 tbs soy sauce in a jug. Add to the mince mixture with the carrot. Bring to the boil, then reduce the heat to low and simmer, covered, for 5 mins. Remove the lid and simmer for a further 5 mins or until the sauce has thickened

Step 5

When the sauce is nearly ready, cook 2 bundles of the noodles (the remaining noodles won't be used in this dish) in the pan of boiling water for 3 mins.

Step 6

Add the zucchini, stir to combine then drain well. Divide the noodles, zucchini and bolognese among bowls to serve

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