5-Minute noodle soup with Chinese sausage
Method
- 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
Ingredients
- 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
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