Rice Noodle Stir-Fry with mushrooms and Taiwanese Sausages | 香菇香腸炒米粉

Flavorful, umami rich, quick and easy one pot meal that uses fresh ingredients!

Servings: 2 people

Author: Choochoo-ca-Chew

Prep Time
5 minutes

Cook Time
20 minutes

Main Course Pork noodles

Taiwanese Asian

Instructions

1 In a wok or a deep pan over medium heat, dry roast the mushroom until fragrant,
about 1 minutes.
2 Add one Taiwanese Sausage patty (or a chopped up Taiwanese Sausage) to the wok,
breaking it up into small pieces as it cooks until the sausage pieces releases
fat and is charred on the edges.
3 Add 2tbsp of Madame Chu ginger garlic paste, onion, and green onions, mixing and
cooking everything until the rawness of the alliums turn into sweetness.
4 Add the chopped cabbage, salt, white pepper, oyster sauce to the wok, continue
to mix and cook for one minute.
5 Add 2 1/2 cups of water to the wok and bring to a boil on high heat. Add the
bundle of rice noodle and shredded carrots to the boiling stock, reduce the heat
to medium then put a lid on to create steam in the wok. Opening the lid and
mixing the noodle occasionally, making sure the noodles are softened and
absorbing all the liquid. About 6 minutes.
6 Taste the noodles, adding another 1/2C of water and put the lid back on if the
noodles feel too dry or hard. Add additional salt or white pepper to taste.