Drunken Rice Noodles with Pork

This is one of my favorite cast iron skillet recipes from one of my favorite cookbooks The Lodge Cast Iron Classics.  Here is the video of how I tweak this recipe with ingredients I can easily find, and I make it less spicy with a jalapeno instead of a chili pepper so my kids still eat it!  

Ingredients

1, 7-ounce package dried medium rice noodles

¼ cup canola oil

4 garlic cloves, chopped

2 Thai chili peppers, chopped (optional)

2 boneless pork chops, thinly sliced and marinated in 2 tablespoons of soy sauce for 5 minutes

4 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon oyster sauce

3 tablespoons sugar

1 teaspoon white pepper

½ cup water, as needed

1 red bell pepper, sliced into ¼" strips

1 cup snow peas, trimmed and cut in half

1 cup fresh basil, plus more for garnish

Directions

Cover noodles with warm water for 10 minutes, or according to package instructions, then drain water, and set aside.

Gradually heat Stir Fry Skillet to medium-high heat. Add the oil and heat for 1 minute. Add garlic and chilies. Use a wide metal spatula to stir until the mixture is fragrant and the garlic starts to turn color, about 1 minute.

Add the pork and stir until cooked through, 4-6 minutes. Add the drained noodles, soy sauce, fish sauce, oyster sauce, sugar, white pepper, and water. Cook, stirring constantly, until noodles are almost soft, 5-8 minutes.

Stir in the red pepper strips and snow peas. Cook 2-3 minutes. Turn off the heat, stir in the basil, and serve immediately.

This recipe and others can be found at:  https://www.lodgecastiron.com/recipe/drunken-rice-noodles-with-pork