SAUSAGE STIR FRY
This sausage stir fry is the perfect weeknight dinner. Easy, quick and tasty, it also reheats well the next day.
I usually make my own stir fry sauces rather than using packet sauces as I find they taste better and you know exactly what’s going in there. It may seem like a lot of different ingredients, but you can use the sauce as a base for other stir fries as a quick and easy weeknight meal. Try chicken, beef or tofu, and you can also replace the noodles with rice (or zoodles, for an extra health kick!).
SAUSAGE STIR FRY
This sausage stir fry is the perfect weeknight dinner. Easy, quick and tasty, it also reheats well the next day.
Ingredients
STIR FRY SAUCE
- 3 Tbsp kecap manis
- 3 Tbsp oyster sauce
- 1 1/2 Tbsp mirin
- 1 1/2 Tbsp white vinegar
- 1 Tbsp soy sauce
- 1 1/2 tsp honey
- 3 Tbsp water
VEGGIES AND SAUSAGES
- 1 head broccoli
- 1/4 small green cabbage (optional)
- 1 red capsicum
- 1 large carrot
- 1 brown onion
- 3 cloves garlic
- 1/2 Tbsp peanut oil
- 500 g breakfast sausages (1.1lb)
- 1 large egg
- 350 g Singapore noodles (12.3oz)
Instructions
MAKE STIR FRY SAUCE
Whisk together the kecap manis, oyster sauce, mirin, vinegar, soy sauce, honey and water. Set aside.
PREPARE VEGGIES
Chop the broccoli into florets, shred the cabbage and thinly slice the capsicum, carrot and brown onion. Crush the garlic.
STIR FRY
Heat peanut oil in a large frying pan or wok over a high heat. Add the sausages to the pan and fry until browned all over and cooked through. Transfer to a bowl.
Add the broccoli, cabbage, capsicum, carrot, onion and garlic to the pan and stir fry until tender (3-5 minutes). Push the vegetables to one side, crack the egg into the pan and scramble it.
Return sausages to the pan, pour over the stir fry sauce and cook, stirring, for a couple of minutes. Separate the noodles and add to the pan. Stir until coated with sauce and softened. Serve immediately.
Recipe Notes
WINE MATCH: Try an off-dry Riesling or a fruity Rosé.
GLUTEN-FREE OPTION: If you can’t find gluten-free kecap manis, replace with 1 1/2 Tbsp gluten-free soy sauce and 1 1/2 Tbsp brown sugar or honey. Make sure you use gluten-free oyster sauce and soy sauce. Use gluten-free sausages and replace Singapore noodles with gluten-free rice noodles (prepare as per instructions on the packet before adding to the wok). You can also use rice instead of noodles.
INGREDIENT SWAP: Chicken, beef or even tofu would be good alternatives to the sausages.
INGREDIENT OPTIMISATION: If you are cooking this recipe as part of the weekly menu, you can add in the spare 1/2 red onion (sliced) from the miso chicken recipe, together with the brown onion. I’ve included cabbage as this is also used in the miso chicken recipe; however, if you are not cooking the full weekly menu you can leave this out.
STORING AND REHEATING: Package individual portions in containers and reheat in the microwave as required.
ALSO ON THE MENU
2 Comments
Even my 5 year old who is an extremely picky eater ate this! Yum!
So pleased to hear that! Thanks for the review 🙂