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
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!