Sausage and noodle stir-fry

A recipe for a sweet and spicy sausage and noodle stir-fry

By Thomas Pain
A minute reading time

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Serves six, prepared and cooked in half an hour.

Recipe source unknown.

Ingredients #

Method #

  1. Heat oven to 200C/fan 180C/gas 6. Squeeze the sausagemeat from the skins into a large bowl and form the meat into meatballs, at about three per sausage. Place on a roasting tray, then cook for 10-12 minutes until golden and cooked through (these can be made a day in advance, in which case, they can be reheated in the oven for 5 minutes until they're piping hot).
  2. Meanwhile, cook the noodles according to pack instructions. In a small bowl, mix together the soy sauce, honey and orange juice. (If you want to get ahead, boil the noodles, cool under cold water, drain, toss with a little oil, then set aside until needed).
  3. Heat a large non-stick wok or frying pan and add the oil. Add the garlic, ginger and chilli then fry for 1 minute. Add the carrot and peppers, stir-fry for 3 minutes, then add the sugar snap peas and spring onions for the final minute of cooking.
  4. Drain the noodles, then add to the vegetables, along with the soy sauce mixture. Toss well, season, then scatter with the sesame seeds. Serve in warm bowls and top with the sausage meatballs.

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