In a medium bowl whisk together 1/2 cup water, the soy sauce, hoisin sauce, brown sugar, vinegar, chili paste, and the cornstarch. Set aside.

Cook the soda noodles according to the package directions. Drain and leave the noodles in the colander.

Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add in the eggplant and sprinkle with salt. Cook until browned and starting to soften, about 3 minutes per side. Remove and place in a bowl.

Increase the heat to high and add in another tablespoon of olive oil.

Add the pork and cook for 3-4 minutes or until it begins to brown.

Add the bell pepper, ginger, and cooked eggplant. Cook for 2 minutes, stirring frequently.

Add in the soy sauce mixture and bring to a simmer.

Cook for 1-2 minutes or until the sauce has thickened. Remove from heat.

Run the cooked soba noodles until warm water to loosen them up. Shake them well and divide between 4 bowls. Top with the pork and eggplant mixture.