Hi, I am Jane. Today, I will show you a way to prepare rice vermicelli with sausages (asian bihon noodles with a twist) recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look 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 well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Rice Vermicelli With Sausages (Asian Bihon Noodles with a Twist) is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to 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 can achieve that.
The ingredients needed to make Rice Vermicelli With Sausages (Asian Bihon Noodles with a Twist):
- Take 1 Bowl prepared rice vermicelli noodles good for 4 servings
- Take 2-3 Hungarian sausages (or substitute)
- Get 1/4 small cabbage
- Get 1/8 small napa/chinese cabbage (oblong)
- Make ready 1/4 kg (1 cup) Green beans
- Take Few pieces okra
- Make ready Few pieces baby carrots
- Make ready 2 long green chilies
- Prepare 1/2 garlic head, finely chopped
- Get 5 T Butter
- Take 2-3 T light soy sauce or Worcestershire
- Take 1-2 T oyster sauce
- Get 2 T Cooking oil
- Get Hungarian sausage broth
- Take Water
- Make ready to taste Salt
Instructions 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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