Steps to Prepare Award-winning Rice Vermicelli With Sausages (Asian Bihon Noodles with a Twist)

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, rice vermicelli with sausages (asian bihon noodles with a twist). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Rice Vermicelli With Sausages (Asian Bihon Noodles with a Twist) is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Rice Vermicelli With Sausages (Asian Bihon Noodles with a Twist) is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must 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 can achieve that.

The ingredients needed to make Rice Vermicelli With Sausages (Asian Bihon Noodles with a Twist):

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