Sausage and noodle sauté

    23 min

    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

    Serves: 4 

    • 1 tbsp sunflower oil
    • 1 sliced onion
    • 225g mini chipolata sausages
    • 250g fine dried Chinese egg noodles
    • vegetable stock
    • 100g frozen peas
    • 2 large carrots
    • 1 crushed garlic clove

    Prep:8min  ›  Cook:15min  ›  Ready in:23min 

    1. 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.
    2. 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.
    3. 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.

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    Reviews in English (1)


    Totally depends on the quality of the sausages; must be the best!  -  19 Jan 2013