This dish is simple enough to throw together, and it'll get you five star reviews from the whole tribe. Sticky noodles and our classic Farmhouse snags, you can't go wrong.
30 mins
Serves 2
Easy
what you need
1 pack of Three Aussie Farmers Farmhouse sausages
½ cup oil
1 egg
200g vermicelli noodles, softened
100ml soy sauce
2 Tbsp. palm sugar
1 bunch broccolini, roughly chopped
100g sugar snap peas
2 lap cheong*, sliced
100ml sweet soy (kecap manis)
100ml oyster sauce
2 shallots, cut diagonally
1 bunch fresh Thai basil leaves
2 Tbsp. fresh coriander
*Available at major supermarkets in the international foods aisle
how to make it
Cook sausages as per pack instructions and set aside to cool slightly, then cut into batons.
Heat oil in wok, add egg and cook stirring vigorously until scrambled. Add noodles, and stir-fry until starting to blister.
Add soy sauce and palm sugar, then stir until fully absorbed into noodles.
Add broccolini, sugar snap peas, lap cheong, sweet soy and oyster sauce and cook for 3 mins or until vegetables have softened.
Garnish with shallots, basil and coriander.
Serve and enjoy!
We’ve grabbed our best Aussie pork and blended it with a selection of Dan & Steph’s favourite herbs. With thyme and parsley this juicy sausage is packed with flavour and won’t disappoint! Serve it up with salad or veg, or throw it in a sausage sanga you won’t forget in a hurry.
