Ingredients - serves 4
8 pork sausages
1 large, sweet onion
2 x ramiro peppers
1 red chilli
2 cloves garlic
3 tbsp light olive oil
salt, pepper
1 pack rice vermicelli noodles
4 spring onions, sliced thinly |
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Method
1 Soak the rice noodles in cold water for an hour then drain and cover with cling film so that they don’t dry out (or follow pack instrucions which may differ from this). Peel, halve and thinly slice the onion; trim and deseed the chilli, then chop finely; peel, crush and chop the garlic finely.
2 Cut the sausages into chunks and fry off in a tablespoon of oil to cooked through.
At the same time, heat the remaining oil in a wok, add onion, chilli, salt, pepper, garlic and sliced peppers and stir fry for several minutes until the onion and peppers are going limp and colouring. Now add the cooked sausages to the wok together with rice noodles, toss and continue to cook for 2-3 minutes until the noodles are done. Scatter with sliced spring onions and serve. |
