Pork Drunken Noodles

INGREDIENTS

• 6 garlic cloves
• 3 bird’s eye chillies, thinly sliced, plus extra to serve
• 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, plus extra to serve

For the sauce:

• 5 tbsp oyster sauce
• 1 tbsp fish sauce
• ½ tbsp dark soy sauce
• 2 tsp brown sugar
• ½ tsp white pepper

METHOD

1. Cook the rice noodles until tender and drain under cold water and set aside. In a small bowl, whisk together all the ingredients for the sauce.
2. In a pestle and mortar, bash the garlic cloves and chilli with a pinch of salt 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 1 minute or so until the paste becomes aromatic.
3. 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.
4. Remove the wok from the heat and stir through the Thai basil. Serve immediately and enjoy!