Rice Vermicelli With Sausages (Asian Bihon Noodles with a Twist)
Rice Vermicelli With Sausages (Asian Bihon Noodles with a Twist)

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, rice vermicelli with sausages (asian bihon noodles with a twist). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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To get started with this particular recipe, we must prepare a few components. You can cook rice vermicelli with sausages (asian bihon noodles with a twist) using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Rice Vermicelli With Sausages (Asian Bihon Noodles with a Twist):
  1. Make ready 1 Bowl prepared rice vermicelli noodles good for 4 servings
  2. Get 2-3 Hungarian sausages (or substitute)
  3. Get 1/4 small cabbage
  4. Prepare 1/8 small napa/chinese cabbage (oblong)
  5. Make ready 1/4 kg (1 cup) Green beans
  6. Take Few pieces okra
  7. Prepare Few pieces baby carrots
  8. Take 2 long green chilies
  9. Prepare 1/2 garlic head, finely chopped
  10. Get 5 T Butter
  11. Take 2-3 T light soy sauce or Worcestershire
  12. Get 1-2 T oyster sauce
  13. Make ready 2 T Cooking oil
  14. Prepare Hungarian sausage broth
  15. Take Water
  16. Prepare to taste Salt
Instructions to make Rice Vermicelli With Sausages (Asian Bihon Noodles with a Twist):
  1. 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.)
  2. 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.
  3. 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.
  4. VEGGIES: Slice or roughly chop all veggies into bite sizes pieces. Set aside.
  5. 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.
  6. 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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