Step 1

Slice onion diagonally, keeping white and green part separate.

Step 2

Combine oils in small bowl. Heat 2 tablespoons of the combined oils in wok; stir-fry eggplant until golden. Drain on absorbent paper.

Step 3

Heat remaining combined oils in wok; stir-fry garlic, ginger and white part of the onion until fragrant. Remove from wok.

Step 4

Stir-fry pork in wok until browned, breaking up mince with a fork. Return garlic mixture to wok with mirin, pastes, sauce, sugar, dashi granules and the water; bring to the boil. Reduce heat; simmer 5 minutes.

Step 5

Return eggplant with green part of onion, reserving some for garnish. Simmer 3 minutes until eggplant is tender. Increase heat; boil about 5 minutes until most of liquid has evaporated.

Step 6

Meanwhile, cook noodles in large saucepan of boiling water until tender; drain. Rinse under cold water; drain.

Step 7

Serve noodles topped with meat sauce; sprinkle with reserved onion.