A Singaporean Mum

Chewy knife-cut noodles coated in a rich, savoury eggplant and minced pork gravy—this Shandong classic is comfort in a bowl.

Some recipes are more than just food—they’re time machines. For me, this bowl of Shandong-style eggplant minced meat noodles takes me straight back to my days in Shanghai. Just five minutes from my apartment, tucked beside a busy metro station, was a tiny noodle stall that became one of my happiest lunch spots.

Ironically, it wasn’t a Chinese friend who brought me there, but a Korean one. She and her son had stumbled upon it during their daily commute and were instantly hooked. The owner, a warm and chatty woman from Shandong, had missed her hometown noodles so much that her husband opened the stall just for her to serve the dishes she loved most. By noon, the place would always be buzzing—steam fogging up the windows in winter, the smell of savoury sauces drifting onto the street.

My order never changed: her eggplant minced meat noodles. The sauce was rich and deeply savoury, clinging to every strand of chewy knife-cut noodles, with tender eggplant that seemed to melt into the gravy. I’ve tried for years to recreate that magic in my own kitchen. While nothing can quite replace that little stall, this recipe is the closest I’ve come yet—and it’s one my kids happily slurp up every time. I hope you’ll enjoy it just as much.

Here’s how I do it!

Ingredients (serves 4)

1 large eggplant, cut into bite-sized chunks

400g minced pork

1 thumb-sized ginger, sliced

3 tbsp minced garlic

1 tbsp taucheo (fermented soybean paste)

1–2 tbsp huatiao wine (Chinese cooking wine)

1 tbsp oyster sauce

1 tbsp dark soy sauce (for colour)

400ml water

Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)

Knife-cut noodles

Toppings:

Crispy Green Peas (or crispy chickpeas if available)

Fresh coriander leaves

LaoGanMa spicy chilli crisps

Method

1. Cook the Eggplant

• Heat oil in a wok or deep pan.

• Fry the eggplant until soft and lightly browned.

• Remove and set aside.

2. Build the Flavour Base

• In the same pan, add a little more oil if needed.

• Fry minced garlic and ginger until fragrant.

• Stir in taucheo and cook for 30 seconds.

3. Add the Minced Pork

• Deglaze with huatiao wine, scraping up the flavour bits.

• Add minced pork and stir-fry until no longer pink.

4. Season & Simmer

• Add oyster sauce and dark soy sauce, mixing well.

• Pour in water and stir to combine.

• Return the eggplant to the pan.

5. Thicken the Sauce

• Bring to a gentle boil.

• Stir in cornstarch slurry to thicken.

• Lower heat and simmer for 15 minutes, letting flavours meld.

6. Prepare the Noodles

• Cook knife-cut noodles according to package instructions.

• Drain and portion into serving bowls.

7. Assemble & Serve

• Ladle the eggplant minced pork gravy over noodles.

• Top with crispy peas, coriander, and LaoGanMa chilli oil.

• Serve hot and enjoy!