The noodles don’t actually contain alcohol, rather the name is believed to come from the fact that these are best served late at night with an ice cold beer.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
506
Ingredients
300g
flat, folded dried rice noodles
4Tbsp.
light soy sauce
2tsp.
dark soy sauce
5Tbsp.
oyster sauce
2Tbsp.
fish sauce
1tsp.
palm sugar
1Tbsp.
vegetable oil
1
onion, finely chopped
2
garlic cloves, finely chopped
1tsp.
dried chilli flakes
400g
pork loin medallions, cut into finger-sized strips
200g
Swiss chard, stems cut into 3cm slices, leaves roughly chopped
Small handful Thai basil leaves
1
red chilli, sliced
Lime wedges, to serve
Directions
Step 1Put rice noodles in a large bowl and cover with water from a freshly boiled kettle. Leave to soak for 5min, or until flexible. Drain and rinse under cold water.
Step 2Mix soy, oyster and fish sauces and palm sugar in a small bowl until sugar dissolves. Set aside.
Step 3Heat oil in a large, deep frying pan or wok over high heat. Add onion and fry for 1min, then add garlic and chilli flakes and fry for 30sec, or until fragrant.
Step 4Add pork loin and stir-fry for 3min, or until cooked through and opaque. Add chard stems and continue to fry for 1min, until starting to soften, then add chard leaves, drained noodles and sauce. Stir-fry for 3min until sauce is absorbed and noodles are cooked through.
Step 5Remove pan or wok from heat and stir through the basil leaves. Serve garnished with chilli and with lime wedges on the side for squeezing over.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
