Thai Pork Drunken Noodles

Charmaine Lu -
  • 400g thinly sliced pork fillet
  • 1 tbsp cornflour
  • 200g wide rice noodles
  • 2 tbsp soy sauce
  • 2 tbsp Thai fish sauce
  • 1.5 tbsp oyster sauce
  • 1 tsp sugar
  • 2 tbsp veg oil
  • 1 sliced onion
  • 2cm piece of ginger, grated
  • 2 crushed garlic cloves
  • 1 chopped red chilli
  • 130g baby corn, halved lengthway
  • 1 sliced courgette
  • 30g Thai basil, shredded
  • Toss the sliced pork in cornflour and seasoning and set aside. Cook the noodles to packet instructions, then drain well and set aside to cool. Meanwhile, combine the fish sauce, soy sauce and oyster sauce with the sugar in a small bowl. Heat 1 tbsp of oil in a wok and fry the pork for 3 mins until golden and cooked through. Remove to a plate and set aside.
  • Add the remaining oil to the wok and fry the onion, garlic, ginger and chilli for 4 mins, then add the courgette and baby corn. Cook for 3 mins more to soften, then pour in the sauce mixture with the noodles, pork and any resting juices. Stir fry for 2 mins, then fold in the basil and serve in bowls.
25 mins
4 serving