- Serves: 1
- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Effort: easy
- 1-2 tbsp groundnut oil
- 100 g vermicelli glass noodles
- 1 small handful dried shrimps
- 1 chicken stock cube
- 1 Chinese sausages, cooked to packet instructions and sliced (See Cooks tips)
- 1 onion, finely chopped
- 2 large eggs
- ½ tsp West Indian hot pepper sauce
- light soy sauce, to taste
- large handful chopped spring onions
- coriander leaves, to garnish
Tips and Suggestions
Chinese sausages are available from some Chinese supermarkets and specialist providers. If you cant find Chinese sausage, then use 3 roughly chopped rashers of smoked back bacon, or 2 thick slices of ham, shredded.
1. Heat the oil in a large deep frying pan over a high heat until the oil just begins to smoke. Fry the sliced sausage and onion, stirring often to stop them sticking.
2. Cover the noodles and dried shrimp in boiling water, stir in the chicken stock cube and allow the dried ingredients to soak for at least 1 minute.
3. When the onions have softened and the sausage is cooked through, beat the eggs in a small bowl with a little salt and pepper, then pour into the frying pan and scramble until firm and lightly browned.
4. Drain the noodles and dried shrimps, reserving the stock. Add the noodles and shrimp to the frying pan and stir until combined. Add a little stock if the noodles are looking dry or start to stick to the pan.
5. Season the noodles with salt and pepper, West Indian hot pepper sauce and a generous dash of soy sauce.
6. Fold the spring onions into the noodles, then serve straight away, garnished with the fresh coriander leaves.
Rate This Recipe