Thai-Style Kurobuta Drunken Noodles | Dorothy Lane Market

Thai-Style Kurobuta Drunken Noodles

PREP TIME 30 mins
COOK TIME 15 mins
SERVINGS 2
  • POSTED Dec 24th, 2022
  • BY Chef Carrie Walters

INGREDIENTS

  • 8 oz wide rice noodles (try Taste of Thai Fettuccine Noodles)
  • 6 garlic cloves, minced
  • 2 serrano chiles, minced
  • 2 Tbsp oyster sauce
  • 2 tsp soy sauce
  • 2 tsp fish sauce (try Red Boat)
  • 2 tsp white vinegar
  • 3 Tbsp vegetable or peanut oil
  • 8 oz Berkshire Ground Pork
  • 2 heads of bok choy, washed and stems removed
  • ½ cup hot water if needed
  • 1 cup or more of fresh basil leaves

INSTRUCTIONS

1
Soak dried noodles in warm water for 20-30 minutes or until limp. Drain and set aside until ready to stir-fry. With your knife or a mortar and pestle, smash the garlic cloves and add to the chiles until a coarse paste forms. In a small bowl mix the oyster sauce, soy sauce, fish sauce, and white vinegar.
2
In a heavy-bottomed pan or wok, heat the oil and briefly sauté the garlic and chili paste mixture. Add Berkshire Ground Pork and stir-fry for a minute or two, then add the bok choy. Continue to cook for another 2-3 minutes or until pork is cooked and greens begin to wilt.
3
Add prepared noodles, sauce, and toss to coat and cook. Add additional water if needed to help keep stir-fry a little loose. The noodles will start to absorb the sauce. Cook for 3-4 more minutes or until noodles are soft. Add the basil and toss again until just wilted. Serve hot.

IN THIS RECIPE

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Thai-Style Kurobuta Drunken Noodles

PREP TIME 30 mins
COOK TIME 15 mins
SERVINGS 2

INGREDIENTS

  • 8 oz wide rice noodles (try Taste of Thai Fettuccine Noodles)
  • 6 garlic cloves, minced
  • 2 serrano chiles, minced
  • 2 Tbsp oyster sauce
  • 2 tsp soy sauce
  • 2 tsp fish sauce (try Red Boat)
  • 2 tsp white vinegar
  • 3 Tbsp vegetable or peanut oil
  • 8 oz Berkshire Ground Pork
  • 2 heads of bok choy, washed and stems removed
  • ½ cup hot water if needed
  • 1 cup or more of fresh basil leaves

INSTRUCTIONS

1
Soak dried noodles in warm water for 20-30 minutes or until limp. Drain and set aside until ready to stir-fry. With your knife or a mortar and pestle, smash the garlic cloves and add to the chiles until a coarse paste forms. In a small bowl mix the oyster sauce, soy sauce, fish sauce, and white vinegar.
2
In a heavy-bottomed pan or wok, heat the oil and briefly sauté the garlic and chili paste mixture. Add Berkshire Ground Pork and stir-fry for a minute or two, then add the bok choy. Continue to cook for another 2-3 minutes or until pork is cooked and greens begin to wilt.
3
Add prepared noodles, sauce, and toss to coat and cook. Add additional water if needed to help keep stir-fry a little loose. The noodles will start to absorb the sauce. Cook for 3-4 more minutes or until noodles are soft. Add the basil and toss again until just wilted. Serve hot.

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