A lovely saucy bowl of noodles made with de-cased sausages. The natural sweetness of the shallots really tie this dish together.
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Serves
4
Egg Noodles
Reserved Noodle Water
Red Chillies
White Wine Vinegar
Sausages
Shallots
Ground White Pepper
Soy Sauce
Oyster Sauce
Watercress
Olive Oil
Serves
4
Egg Noodles
Reserved Noodle Water
Red Chillies
White Wine Vinegar
Sausages
Shallots
Ground White Pepper
Soy Sauce
Oyster Sauce
Watercress
Olive Oil
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Step 1.
Place a saucepan of salted water on to boil. Once boiling, cook the noodles following pack instructions. Reserve some of the noodle water.
Step 2.
Meanwhile, trim and thinly slice the chillies. Transfer to a bowl with the vinegar, season with salt and set aside.
Step 3.
De-case the sausages and thinly slice the shallots.
Step 4.
Place a frying pan over medium heat. Once hot, add a drizzle of oil and crumble the sausages in. Cook for 6-8 mins until the sausages are cooked through and browned. Transfer the sausage to a plate using a slotted spoon, leaving any fat behind in the pan.
Step 5.
Add the shallots to the frying pan and cook for 3-5 mins until starting to colour. Stir through the white pepper, then return the sausage to the pan with the soy sauce, oyster sauce, noodles and watercress. Toss together until the watercress has wilted. Remove from the heat and toss through three-quarters of the pickled chillies and all of the pickling liquid. Add a splash of noodle water if dry
Step 6.
Share the noodles between bowls and top with the remaining pickled chilli.
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