When I was first a student in September 2017, I just used to eat egg noodles and soy sauce. Now I have started to experiment more and not be so lazy with my cooking, I decided to make a stirfry.
We were going to use pork but last minute I decided to use up some turkey sausages. It surprisingly tasted amazing with sausage.
If you have made stirfry with any other meats you wouldn’t traditionally use, then comment below and let me know what I should try next.
Prep time: 5 minutes
Cooking time: 10 minutes
50g cabbage, shredded
1 medium red onion, diced
1 carrot, cut into cubes
1 clove garlic, crushed
4 turkey sausages, cut into cubes
Half a tin sweetcorn, drained
Half a bag beansprouts
Two nests egg noodles
1 tbsp sweet chilli sauce
3 tbsp soy sauce
Sesame seed oil
Chop the cabbage, red onion, carrots, garlic and turkey sausages.
Portion out the sweetcorn.
Put the egg noodle nests into a saucepan, pour water until they are covered and cook on a medium heat.
Pour sesame seed oil into a wok/deep frying pan and start to cook the turkey sausages.
Once the sausages are browned, add the other ingredients and cook for 2-5 minutes.
Then add the soy sauce and sweet chilli sauce.
Once the noodles are cooked, drain and add to the vegetable and sausage mixture.
Mix together and serve.