Pork Drunken Noodles

Supposedly so-called because they are the perfect match for a chilled beer, or indeed for a hangover. However, even without the sore head, these aromatic spicy noodles will really hit the spot.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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250 grams (9 ounces) thick flat rice noodles

1 tablespoon sunflower oil

6 garlic cloves

2 bird's-eye chiles, finely chopped

One 175-gram (6-ounce) packet baby corn, halved lengthways

3 bok choy, quartered

250 grams (9 ounces) pork loin fillet, thinly sliced

2 tablespoons oyster sauce

1 tablespoon fish sauce

1 tablespoon reduced salt soy sauce

2 teaspoons superfine sugar

Handful of Thai basil leaves


Special equipment:
Wok or large frying pan
  1. Soak the noodles in boiling water for 10 minutes until softened. Drain and set aside.
  2. Heat half the oil in a wok or frying pan and fry the garlic and chiles over a medium–high heat for 1 minute, then add the baby corn and bok choy and fry for 3 to 4 minutes more until just tender. Scoop out and set aside.
  3. Add the rest of the oil to the pan and fry the pork over a high heat until golden. Return the baby corn and bok choy to the pan with the drained noodles, add the oyster, fish and soy sauces and sugar and stir-fry vigorously to combine. Fry until the sauce coats everything and thickens slightly. Serve with a scattering of Thai basil. 
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