Supposedly so-called because they are the perfect match for a chilled beer, or indeed for a hangover. However, even without the sore head, these aromatic spicy noodles will really hit the spot.
Serves 4 
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9oz thick at rice noodles
1 tbsp sunflower oil
6 garlic cloves
2 bird’s-eye chillies, finely chopped
6oz packet baby corn, halved lengthways
3 pak choi, quartered
9oz pork loin fillet, thinly sliced
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp reduced salt soy sauce
2 tsp caster sugar
handful of Thai basil leaves
250g thick at rice noodles
1 tbsp sunflower oil
6 garlic cloves
2 bird’s-eye chillies, finely chopped
1 x 175g packet baby corn, halved lengthways
3 pak choi, quartered
250g pork loin fillet, thinly sliced
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp reduced salt soy sauce
2 tsp caster sugar
handful of Thai basil leaves
Wok or large frying pan
After a recent stay in a house with a limited kitchen, my love for one-pan dishes has grown astronomically. This dish is a super quick one too – vermicelli rice noodles come alive with only a brief lick of boiling stock so there’s no faffing about. Add to this a heap of tender, stir-fried vegetables and you’re week is off to a really healthy and wholesome start. Recipe from my new book Eat.Live.Go which can be ordered here.
