SWEET FUSION SAUSAGE NOODLE BOWLS

The base of these noodle bowls is a delicious Thai-infused vegan broth.  If you’re in a hurry, there are some great ready-made broths available in most retailers, but making your own is to be recommended and you can always freeze what you don’t use.  Plus you get the added flavour hit with the addition of lemongrass and ginger to the conventional base broth recipe.  Go on, go on, what the HECK! 

Sweet Fusion Sausage noodle bowls

Serves 3
preparation time 10 mins
cooking time (excluding broth) 20 mins

Ingredients

1 pack HECK Sweet Fusion Sausages

300g rice noodles

1 pak choi

Handful fresh coriander leaves

1 tbsp sesame oil

4 spring onions finely chopped

Finely chopped fresh red chilli (optional)

 

Dressing

1 tbsp tamari (GF) or soy sauce

1 tbsp sesame oil

1 tbsp finely grated fresh ginger

1 red chilli finely chopped

Broth

1 large onion

1 stalk lemongrass

2cm piece fresh ginger

2 large carrots (sliced)

2 sticks celery (sliced)

4 sprigs coriander

4 sprigs parsley

1 red chilli (chopped)

2.5l water

1 tbsp vegetable oil

Steps

Roughly chop the onion, ginger and lemongrass.  Saute in a large saucepan with the vegetable oil for a few minutes over a medium heat.  Add the carrot, celery, herbs and chilli and continue to cook for a couple more minutes.  Now pour over the water and bring to the boil.  Simmer with the lid on for approx. 1 hour until the vegetables are soft.  Strain the liquid off and discard the vegetables.  Set to one side until ready to use / freeze.

 

To make the dressing, mix all the ingredients together and leave to infuse until ready to serve.

 

Cook the sausages over a medium heat with 1 tbsp sesame oil in a frying pan.  After 10-12 minutes, add the sliced pak choi and increase the heat for a couple of minutes.  Prepare the rice noodles according to the packet instructions, and then divide between 3 bowls.  Top with 2 sausages in each bowl along with the pak choi.  Heat 375ml of the vegan broth and pour over the bowls, dividing equally.

 

Top with the ginger dressing and sprinkle with the spring onions and coriander leaves to serve.  You can also garnish with a bit more sliced fresh chilli if you want even more of a kick to this bowl full of goodness

 

 

Nutritional Info

Serving Size: 375g

Amount Per Serving

Calories: 587kcal

Total Fat: 15g

Saturates: 2.1g

Sugars: 6.3g

Salt: 1.7g

Protein: 16g

Carbs: 92g

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