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

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, rice vermicelli with sausages (asian bihon noodles with a twist). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Rice Vermicelli With Sausages (Asian Bihon Noodles with a Twist) is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Rice Vermicelli With Sausages (Asian Bihon Noodles with a Twist) is something which I have 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 cook it.

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