Hi, I am Clara. Today, I’m gonna show you how to prepare rice vermicelli with sausages (asian bihon noodles with a twist) recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Rice Vermicelli With Sausages (Asian Bihon Noodles with a Twist) Recipe
Rice Vermicelli With Sausages (Asian Bihon Noodles with a Twist) is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Rice Vermicelli With Sausages (Asian Bihon Noodles with a Twist) is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have rice vermicelli with sausages (asian bihon noodles with a twist) using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Rice Vermicelli With Sausages (Asian Bihon Noodles with a Twist):
- Prepare 1 Bowl prepared rice vermicelli noodles good for 4 servings
- Make ready 2-3 Hungarian sausages (or substitute)
- Take 1/4 small cabbage
- Make ready 1/8 small napa/chinese cabbage (oblong)
- Get 1/4 kg (1 cup) Green beans
- Take Few pieces okra
- Take Few pieces baby carrots
- Prepare 2 long green chilies
- Make ready 1/2 garlic head, finely chopped
- Prepare 5 T Butter
- Prepare 2-3 T light soy sauce or Worcestershire
- Get 1-2 T oyster sauce
- Prepare 2 T Cooking oil
- Take Hungarian sausage broth
- Get Water
- Get to taste Salt
Steps to make Rice Vermicelli With Sausages (Asian Bihon Noodles with a Twist):
- NOODLES: Prepare rice vermicelli noodles according to package instructions (Or soak in hot/boiling water until it slightly softens. note: this is not like spaghetti where you boil it in a pot full of water. Place just enough water for noodles to absorb it.)
- NOODLES: When slightly soft and water has been asborbed, transfer to a pan in low heat. Add a bit more water and mix in the soy sauce and oyster sauce. Mix well with spatula, cook until soft and not sticking together. Color should be lightly golden now. You can add more water-soy sauce-oyster sauce combo if you still see white noodles. Set aside.
- SAUSAGES: Cook Hungarian sausages in water, more than half submerged. If frozen, about 13 mins. DONT THROW AWAY the water/broth you boiled it in, set it aside. Remove and slice sausages, set aside.
- VEGGIES: Slice or roughly chop all veggies into bite sizes pieces. Set aside.
- VEGGIES: In a pan, sauté garlic in oil and butter until slightly golden. Sauté in veggies, beans-okra-carrots then last to go in are the cabbage slices. Season with salt. Taste and set aside.
- PLATING: Toss together a serving of noodles, a scoop of veggies, slices of hungarian sausage, and a drizzle of the sausage broth. Enjoy!
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