- 6 oz. uncooked glass noodles, or other thin noodles such as rice noodles or spaghetti
- Cooking oil, such as canola or vegetable oil
- 1 small (or ½ large) red onion, thinly sliced
- 1-inch knob fresh ginger, minced
- 4 garlic cloves, minced
- 1 Japanese eggplant, sliced into ½-inch thick rounds
- 1 lb. 80% lean ground beef (or ground turkey or ground chicken)
- ½ cup This Little Goat went to Hong Kong, divided
- 1 large carrot, shredded
- ½ cup fresh mint or basil leaves, roughly chopped
- Fill a pot with salted-water and bring to a boil. Once boiling, add in the noodles and cook according to package instructions. Drain and toss with a drizzle of oil to prevent the noodles from sticking. Set aside.
- Heat a large skillet or wok over medium heat and coat with a drizzle of cooking oil. Add in the onion and a pinch of kosher salt. Sauté until tender, about 5 minutes. Stir in the garlic and ginger and continue cooking until lightly toasted and fragrant, about 1 minute more.
- Add in the ground beef, a pinch of salt and half of the Hong Kong sauce (about ¼ cup). Let cook, breaking apart with a wooden spoon, until no longer pink. Add in the eggplant and continue cooking, stirring occasionally, until tender and beginning to brown, about 3-5 minutes more.
- Toss in the noodles, shredded carrot, torn leaves of fresh mint or basil and the remaining Hong Kong sauce until combined. Season to taste with salt. Top with more fresh herbs and dig in!