So, first thing, this recipe from Nigella Lawson is as alcohol-free as it is gluten-free.
I *think* the name comes from the fact that it is really effective after a night out on the town, or perhaps evening the morning after the night before.
It is also almost stupidly simple to toss together, so, let us say that even if you are “in recovery,” you should be able to make this. I scaled up the recipe from the original and added ground pork, and well…
YUM!
INGREDIENTS
•1 tbsp garlic infused olive oil
•1 lb ground pork
•1 onion, diced
•3 tsp grated ginger
•3 cloves garlic, minced
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 lb rice noodles
•3 tbsp oyster sauce**
•2 tbsp water
•1 tbsp sesame oil
•2 tbsp veggie oil
•1 lime
•1-1/2 tsp red pepper flakes
•3/4 cup Tamari
•Chopped cilantro
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
**Did you know that Worcestershire Sauce is an excellent substitute for oyster sauce? I did not know until I had to go to da google when I could not find that bottle of oyster sauce I bought sometime in the last decade in the fridge. Simply use half as much of the ole Lea and Perrins, and you are good to go!
First things first, prepare your rice noodles according to package instructions. My one pound package of linguine rice noodles said to soak them in very hot water for 25 to 30 minutes, being careful not to oversoak.
After that, drain well and rinse in cold water.
While the noodles are soaking, drizzle the garlic infused olive oil in a large pot over medium high heat and add the ground pork and onion.
Cook, breaking up the pork into small bits for ten minutes or so.
Stir in the Sherry Peppers Sauce and hot sauce and continue to cook until most of the pan liquids have cooked off.
Add the ginger and garlic and cook for another minute or so before grating in the zest and juice of one.
Whisk the oyster sauce (or Worcestershire) together with the water, sesame oil, veggie oil, Tamari, and red pepper flakes, then pour over the noodles and pork in the pot.
Toss to coat well, then serve with freshly chopped cilantro (or parsley) and additional lime slices and perhaps sweet Thai chili sauce and/or additional crushed red pepper flakes for those who like things a bit spicier.
Feel free to substitute ground turkey or chicken for the pork, and also skip the crushed red pepper for folx who cannot deal with the heat.