Speedy Thai Pork and Basil Drunken Noodles
with Snow Peas & Lime
- Soy
- Gluten
- Molluscs
- Wheat
- Eggs
The secret to cooking amazing rice noodles? Get them drunk of course! Finishing the cooking of the noodles in a rich, flavourful soy sauce marinade fills them with slurpy, delicious sauce - all the easier to wolf down at the end of a long day
Ingredients
⅓ packet
Rice Stick Noodles
1 packet
pork loin
2 clove
garlic
1 unit
zucchini
1 bag
snow peas
1 bunch
basil
1 unit
lime
1 tub
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 unit
long red chilli
Not included in your delivery
olive oil
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
⅓ cup
water
1 unit
egg
(Contains: Eggs;)
1 tsp
sugar
Utensils
Cooking Steps
Place the rice stick noodles in a large bowl and add enough warm water (from the tap) to completely cover the noodles. TIP: Soaking the noodles in warm water instead of hot water stops them from becoming gluggy and breaking up in the pan. Soak for 10-15 minutes, or until added to the pan in step 5. Drain.
Finely slice the pork loin into 0.5 cm strips. Peel and crush the garlic. Slice the zucchini into thin batons. Trim the ends of the snow peas and slice in half lengthways. Pick the basil leaves. Finely slice the long red chilli (if using). Slice the lime into wedges.
In a medium bowl, combine the soy sauce, oyster sauce, water (check ingredients list for the amount) and sugar. Set aside.
Heat a drizzle of olive oil in a large frying pan or wok over a high heat. Crack in the egg and cook for 10 seconds, stirring gently until scrambled. TIP: If you love eggs, feel free to use 2 eggs for 2 people / 4 eggs for 4 people. TIP: Don't break up the scrambled egg too much as you want large pieces in the finished stir-fry.
Push the egg to one side of the wok, add the pork and garlic and stir-fry for 1-2 minutes, or until browned. Add the zucchini and cook for 2 minutes, or until softened.
Add the drained rice stick noodles and the soy-oyster sauce mixture to the pan with the pork. Cook, mixing together, for 2 minutes, or until the noodles are soft. Add the snow peas and cook for 1 minute, or until tender. Remove the pan from the heat and stir through more water (2 tbs for 2 people/ 1/3 cup for 4 people). TIP: Season to taste with an extra dash of soy sauce, if needed.
Divide the Thai pork and basil drunken noodles between plates. Sprinkle over the basil and long red chilli (if using), and squeeze over the juice from the lime wedges. TIP: Some like it hot but if you don't, just hold back on the chilli. TIP: Add as much or as little lime juice as you like depending on your taste preference.
