×

Order Now

Donal MIM Website Cover Banner

Meals In Minutes!

Change the way you cook dinner with my new cookbook Meals In Minutes!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

main-meals

Pork Drunken Noodles

My favourite aromatic weeknight meal.

25 4
Pork Drunken Noodles | DonalSkehan.com, My favourite aromatic weeknight meal.

main-meals

Pork Drunken Noodles

My favourite aromatic weeknight meal.

Wednesday, February 27, 2019
US / METRIC

6 garlic cloves

3 birds eye chillies, roughly chopped

1 pack baby corn, sliced in half

1 tbsp sunflower oil

250g pork loin fillet, trimmed & thinly sliced

4 bok choy, sliced

250g large flat rice noodles

Large handful of Thai holy basil

For the sauce:

5 tbsp oyster sauce

1 tbsp fish sauce

½ tbsp dark soy sauce

2 tsp brown sugar

½ tsp white pepper

6 garlic cloves

3 birds eye chillies, roughly chopped

1 pack baby corn, sliced in half

1 tbsp sunflower oil

1/2 lbs or 8 oz pork loin fillet, trimmed & thinly sliced

4 bok choy, sliced

9 oz large flat rice noodles

Large handful of Thai holy basil

For the sauce:

5 tbsp oyster sauce

1 tbsp fish sauce

½ tbsp dark soy sauce

2 tsp brown sugar

½ tsp white pepper

Mortar & pestle OR small food processor

Large frying pan

25mins
Serves 4

A Thai street food classic which is unbelievably easy to make at home. The sauce leaves you with sweet, sticky and salty noodles that pack a punch from the heat of Thai birds eye chilli. A dish that will certainly step up your weeknight meals!

Cook the rice noodles until tender and drain under cold water and set aside. Whisk together all the ingredients for the sauce.
In a pestle and mortar or small food processor, blitz the garlic cloves and chilli until they form a smooth vibrant red paste. Place a large wok over a high heat and add the oil. As soon as it begins to smoke, add the garlic and chilli paste. Stir fry for a minute or so until the paste becomes aromatic.
Add the pork and stir fry until just cooked through for 3-5 minutes.  Add the bok choy and baby corn and fry for another 1-2 minutes until just tender. Add the noodles and sauce and stir fry until the noodles are completely coated in the sauce and the sauce has simmered and reduced slightly.
Remove the wok from the heat and stir through the Thai basil. Serve straight away!
25mins
Serves 4

Ingredients
US / METRIC

6 garlic cloves

3 birds eye chillies, roughly chopped

1 pack baby corn, sliced in half

1 tbsp sunflower oil

250g pork loin fillet, trimmed & thinly sliced

4 bok choy, sliced

250g large flat rice noodles

Large handful of Thai holy basil

For the sauce:

5 tbsp oyster sauce

1 tbsp fish sauce

½ tbsp dark soy sauce

2 tsp brown sugar

½ tsp white pepper

6 garlic cloves

3 birds eye chillies, roughly chopped

1 pack baby corn, sliced in half

1 tbsp sunflower oil

1/2 lbs or 8 oz pork loin fillet, trimmed & thinly sliced

4 bok choy, sliced

9 oz large flat rice noodles

Large handful of Thai holy basil

For the sauce:

5 tbsp oyster sauce

1 tbsp fish sauce

½ tbsp dark soy sauce

2 tsp brown sugar

½ tsp white pepper

You'll Need

Mortar & pestle OR small food processor

Large frying pan

You might be interested in...

recipes

Healthy Singapore Noodles

Healthy Singapore Noodles
recipes

Chilli and Lemongrass Chicken

Chilli and Lemongrass Chicken
recipes

Asian Beef Noodle Salad

Asian Beef Noodle Salad
recipes

Dark & Sticky Glazed Pork Belly

Dark & Sticky Glazed Pork Belly