1 pack of Zesty Lemon Chicken Sausages
1-litre chicken stock
1 hand full of fresh coriander (stalks & leaves separated)
2 red chilies sliced
25ml soy sauce
100g oyster mushrooms sliced
100g pak choi
100g cooked egg noodles
50g bamboo shoots
20g sliced spring onion
Grill the sausages for 12 minutes and slice into rings then set aside.
Chop the coriander stalks and in a large saucepan add the chicken stock, stalks and 1 of the sliced chillis and bring to the boil.
Reduce the heat and add the quartered pak choi, chopped oyster mushrooms, soy sauce, and simmer for 2 minutes
Now add cooked noodle, the sliced sausage and bamboo shoots and simmer for 3 minutes ready to serve.
Divide into 4 deep bowls and garnish with spring onion, coriander leaves and the other sliced chilli.
This recipe uses Zesty Chicken chipolatas, but works equally well with our other Chicken sausages! Spring, Simply, Naked, Smoky Paprika, Italia or Spring. You could also try it with out Thai-Style Turkey chipolatas!