Mini chipolata sausages, frozen peas and fresh carrots turn dried Chinese noodles into a delicious meal. Try serving with sweet chilli sauce or tomato ketchup.
1 person made this
1 tbsp sunflower oil
1 sliced onion
225g mini chipolata sausages
250g fine dried Chinese egg noodles
100g frozen peas
2 large carrots
1 crushed garlic clove
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Method Prep:8min › Cook:15min › Ready in:23min
Heat 1 tbsp sunflower oil in a large nonstick frying pan and add 1 sliced onion and 225g mini chipolata sausages. Fry, stirring frequently, for 10 minutes or until golden brown.
Meanwhile, cook 250g fine dried Chinese egg noodles in boiling vegetable stock or lightly salted water for 3 minutes or until just tender. Add 100g frozen peas for the last minute of cooking (turning the heat up as you add them so that the stock rapidly returns to the boil). Reserve 3 tbsp of the stock, and then tip the noodles and peas into a colander to drain. Cover the colander with the pan lid to keep warm.
Add 2 large carrots, coarsely grated, 1 crushed garlic clove and the reserved stock to the frying pan and cook for 1-2 minutes or until the vegetables are almost tender and the stock has evaporated. Add the noodles and peas, and cook for a final minute, stirring most of the time until everything is piping hot.