Super Food In Minutes30 Minutes

Pork Drunken Noodles

Name: Pork Drunken Noodles
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 250g (9oz) thick at rice noodles; 1 tbsp sunflower oil; 6 garlic cloves; 2 bird’s-eye chillies, finely chopped; 1 x 175g (6oz) packet baby corn, halved lengthways; 3 pak choi, quartered; 250g (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

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.

Donal SkehanFrom the series · Super Food In Minutes

30 min totalServes 4Easy

Time30 min

Serves4

SkillEasy

ShowSuper Food In Minutes

Method

Soak the noodles in boiling water for 10 minutes until softened. Drain and set aside.

Heat half the oil in a wok or frying pan and fry the garlic and chillies over a medium–high heat for 1 minute, then add the baby corn and pak choi and fry for 3–4 minutes more until just tender. Scoop out and set aside.

Add the rest of the oil to the pan and fry the pork over a high heat until golden. Return the baby corn and pak choi to the pan with the drained noodles, add the oyster, fish and soy sauces and sugar and stir-fry vigorously to combine. Fry until the sauce coats everything and thickens slightly. Serve with a scattering of Thai basil.

Cook's notes

Have every ingredient chopped and to hand before you start — this cooks in a couple of minutes and there's no time to prep once the pan is hot.
Soak the rice noodles only until just softened and drain them well; over-soaked noodles turn to mush the moment they hit the wok.
Fry the pork over the highest heat and in batches if it crowds the pan, keeping as much of the oil in the pan as possible between rounds, so every slice browns and catches rather than stewing.
Stir-fry vigorously once the sauces go in so everything glazes and the sauce clings rather than pooling at the bottom.
A handful of fresh Thai basil off the heat amps up the aroma — ordinary basil isn't quite the same.

Serve with It's a full plate on its own, but a simple fried egg on top is the traditional finish and well worth it. A squeeze of lime and a cold beer round it off.

Make ahead & storage Best eaten immediately — rice noodles firm up and clump once they cool. If you must, keep leftovers in the fridge for a day and refresh in a hot pan with a splash of water.

30 MinutesAsian

Recipe by Donal Skehan · From the series Super Food In Minutes · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving

308kcal

18gprotein

28gcarbs

13gfat

Figures from the show's kitchen.

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