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Chinese sausage & vegie noodles


  • Gently poach the sausages in simmering water. Drain well, finely slice and set aside.
  • Mix together the soy, fish sauce, chilli sauce, chilli, ginger, lime zest and juice. Taste for seasoning and also set aside.
  • Blanch the snowpeas, 2-3 spring onions, celery and carrots with the noodles in plenty of lightly salted, boiling water, gently separating the noodles as you do so. When separated, drain very well and toss with the sausage and dressing to taste.
  • Serve with more dressing drizzled over the top and a little more spring onion.


  • 2-3 Chinese sausages
  • 2 tbsp soy sauce
  • 1 tbsp Asian fish sauce
  • 1 tbsp sweet chilli sauce
  • 1 chilli, seeded & finely sliced
  • 1 tspn freshly grated ginger
  • grated rind of 1 lime
  • 2 tbsp lime juice
  • freshly ground salt 
  • 8-10 snowpeas, topped & tailed & cut in half lengthways
  • 4-5 spring (green) onions, cut into lengths
  • 2 inner stalks of celery, finely sliced on diagonal
  • 3 baby carrots, finely sliced on diagonal
  • 1 packet Thai noodles

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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