Recipe

1 pound of ground pork

12 ounces wide rice or egg noodles

1 teaspoon salt

2 tablespoons sesame oil

2 teaspoon freshly ground garlic

2 teaspoon freshly ground ginger

3 Thai or Serrano chili peppers

1/2 cup of sliced Vandalia Onion

1/2 cup of shredded carrots

1/4 cup or 10-15 pea pods, stems removed

1/4 cup of sliced bell peppers (I used red and orange)

6 stalks of green onions/scallions chopped into 2 inch pieces

1/2 cup of 1/2 in sliced savoy cabbage

1 cup of basil, roughly torn or chopped

FOR THE SAUCE:

4 tablespoons fish sauce

2 tablespoons dark soy sauce (thick)

1 tablespoon light soy sauce (thin)

1 tablespoon oyster sauce

1 teaspoon rice wine vinegar

1/2 teaspoon brown sugar

1/4 cup stock or water

Directions

Bring a pot of water on the stove to a boil. Add salt and noodles, Mix well and allow to cook until just short of al dente, approximately 15 minutes.

Drain the noodles and set aside.

Mix everything under the Sauce together.

Heat a large skillet or wok on the stove. Add sesame oil to heat.

Once the oil is shimmering hot, add the chilies, garlic, ginger and onions. Keep tossing it so as to not burn the garlic but to have it cook through.

After a minute add the ground pork. Break it up using the spoon. Add about 1 tablespoon of the sauce to the pork. Cook until the pork is done, about 8 minutes.

Add the carrots, pea pods, green onions and peppers. Keep stirring. After another 2 minutes add the noodles and the rest of the sauce.

Using a tongs mix the noodles into the meat and the sauce. Once everything is coated with the sauce, Remove the wok from the heat and add in the Savoy Cabbage and the basil. Toss gently.

Serve hot with an ice cold brew!

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3 thoughts on “Pork Drunken Noodles

  1. Henry

    Always and very much enjoy the background story to the recipe. For me it reminds me of things that trigger me to remember various foods I grew up with and the reason they were eaten, why and when. Sometimes the story reminds me of things I’ve forgotten and didn’t even know I had completely forgotten it till I read some part of story. One can forget allot when they are somewhat detached from their culture and regional roots. So I enjoy the stories!

    Reply

  2. Henry

    Whatever it is that’s keeping your energy level high is a very good thing!!! And at least since your last vacation. So I’ll know when things change that vacation is in order at least for ya.

    This is a very awesome recipe, love noodles. Love Thai food as well the spicyiness. In some ways Thai food is like Caribbean food is some ways as we share many similar ingredients used in normal cooking as well located in Tropical climate. I’ve been to Thailand plenty of times while I was in the US Navy stationed in Asia and loved their food greatly. They can really spice food up that even give me a burn in the stomach and I have a good tolerance for spicy heat.

    It’s hard to find good Chillies with good flavor to cook with when you’ve been used to and spoiled growing up on Scotch Bonnet. So I tend to like the Thai Chillies I find much better than what’s available in store and not that I have much options for availability either.

    This will surely be on the weekend Menu by Saturday.

    There is a pop up whenever one loads a page here for site and on every reload. That one is a bit annoying.

    Reply

    1. tastesspicy

      Henry! Yes that dang pop up! LOL it is for facebook. I have now removed it. It really was annoying even to me!
      I do need another vacation! I have been trying to be diligent and keep up with the blogging and cooking.
      Some days it is hard to find things to talk about I will admit as I think it is boring going to a blog and all they talk about is the recipe?
      I want a story!

      Reply

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