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.
