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5-Minute noodle soup with Chinese sausage


  • Soak the vermicelli in warm water to soften. Drain well.
  • At the same time, blanch the Chinese sausage in simmering water for a few minutes. Then drain well and slice diagonally.
  • When ready, bring the stock and soy to the boil in a large pot. Then add the preserved cabbage, spring onion and noodles. Stir and briefly cook.
  • Serve the soup in individual bowls.
  • from "The Noodle Bible" by Jacki Passmore


  • 100 gm rice vermicelli
  • 3 Chinese sausages
  • 5½ cups salt-reduced chicken stock
  • 1 tbsp soy sauce
  • 1 heaped tbsp canned, Asian salt-preserved Shanghai cabbage (or turnip), finely shredded
  • 2 spring (green) onions, cut into lengths

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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