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.
- 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 leave
- 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.