Teriyaki Pork And Vegetable Stir Fry

• 1/3 cup soy sauce
• 1 tbsp ginger, finely grated
• 1 tbsp brown sugar
• 13 oz thin egg noodles
• 1/2 tbsp vegetable oil
• 1 1/4 lbs ground pork
• 2 None eggplants, quartered lengthwise, chopped
• 9 oz green beans, cut into 1 inch lengths
• 10.5 oz broccoli, cut into small florets
• 4 None scallions, thinly sliced diagonally, plus extra to serve
• 1/4 cup roasted unsalted peanuts, chopped

1. Combine soy sauce, 2 tbsp water, ginger and brown sugar in a small bowl. Stir until sugar has dissolved. Set aside. Meanwhile, cook noodles in a large saucepan of boiling water for 5 mins or until just tender. Drain; refresh under cold water.
2. Heat a wok or large frying pan over high heat. Add 1 1/2 tbsp of the oil; swirl to coat surface. Add pork and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Transfer to a heatproof bowl.
3. Add remaining oil to wok. Add eggplant and stir-fry for 1 min. Add beans and broccoli and stir-fry for 3 mins or until tender. Add sauce mixture, pork, noodles, scallions and peanuts. Stir-fry for 1 min, tossing well to combine. Serve sprinkled with extra scallion.

soy sauce, ginger, brown sugar, thin egg noodles, vegetable oil, ground pork, eggplants, green beans, broccoli, scallions, peanuts

Taken from recipes-plus.com/api/v2.0/recipes/24869 (may not work)