1. Prepare all materials and wash them for later use.
2. Dice the meat and dice the eggplant.
3. Shred carrots and cucumbers, and cut green onions.
4. Boil the carrots in boiling water for about 1 minute, remove them and set aside.
5. Put the noodles in the water of boiling the carrots and cook them.
6. Remove and set aside.
7. Put a little oil in the pan, add the diced meat, and fry until the color changes.
8. Add the eggplant and stir-fry on medium heat until tender.
9. Add a pinch of salt and light soy sauce, and continue to sauté on medium heat for a minute.
10. Put three tablespoons of Gingerle sauce and stir-fry on low heat.
11. Stir-fry the sauce and eggplant on low heat until combined.
12. Add half a bowl of water, bring to a boil, and just collect the juice.
13. Place the cucumber and carrot sticks on the noodles, drizzle with tomato sauce, sprinkle with chopped green onion, and finish.
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