Fresh Egg Pasta with Pork Loin, Chinese Eggplant, Baby Bok Choy, and Spicy Miso Sauce

1. 1

   To make the sauce, combine all the ingredients in a bowl and mix well.

2. 2

   Set aside.

3. 3

   Place a large pot of salted water over high heat and bring to a boil.

4. 4

   To make the stir-fry, heat 4 tablespoons of the vegetable oil in a large saute pan over high heat.

5. 5

   Add the eggplant and cook until each side is caramelized, about 1 1/2 minutes per side.

6. 6

   Transfer to a plate.

7. 7

   (Note: The eggplant will absorb most of the oil.)

8. 8

   With the oil thats still in the pan, add the pork loin and decrease the heat to medium.

9. 9

   Sear each side for 30 seconds, then transfer to the plate with the eggplant.

10. 10

    Decrease the heat to low and add the remaining oil to the pan.

11. 11

    Add the sliced garlic to the pan and cook for 30 seconds, stirring constantly.

12. 12

    Then mix in the bok choy and cook until it begins to wilt, about 30 seconds longer.

13. 13

    Add the reserved eggplant and pork back to the pan along with the miso sauce.

14. 14

    Mix well and turn off the heat.

15. 15

    Add the pasta to the boiling water and cook for 2 minutes, or until al dente.

16. 16

    Drain well and add the pasta to the saute pan.

17. 17

    Increase the heat to medium and mix quickly with the pork and vegetables until all the ingredients are heated through and well combined.

18. 18

    Divide the noodles, pork, and vegetables between 2 plates and serve hot.

* Per serving · 4 servings · Values may vary.