Guaranteed my 3 kids will eat dinner if there are sausages or noodles in the mix so I’ve combined BOTH to make this epic BEEF SAUSAGE VEGETABLE UDON STIR FRY… and needless to say it was a hit. Hurrah.
I had some of @cleaversorganic Beef Sausages on hand, and pressed them out of their casing to brown off in the pan to start. Cleaver’s Organic Beef Sausages are 100% certified organic, with no antibiotics or hormones and they’re an easy grab for meals any night of the week, not to mention for when you want to get creative with meals like these.
I used a variety of vegetables to create a rainbow in the stir fry and went for deliciously thick udon to finish the dish with a tasty sauce drizzled through. SERIOUSLY YUM.
If you love a bit of a chilli hit, feel free to add sriracha to the top before tucking in!
BEEF SAUSAGE UDON NOODLE STIR FRY
Serves 4
360g dried udon noodles (750g cooked)
1x 450g pack Cleaver’s Organic Beef Sausages
2 tsp sesame oil
2 tsp extra virgin olive oil
4 Asian shallots, finely sliced
1 cup finely sliced carrot sticks
1 red capsicum, finely sliced
1 cup baby corn, finely sliced
3 cloves garlic
1 cup Wombok / Chinese cabbage, finely sliced
1 cup snow peas, finely sliced
Sauce:
1 tbsp Hoisin
1 ½ tbsp White miso
1 tbsp Tamari
2 tsp Apple cider vinegar
Cook the dried udon noodles in a pot of boiling water according to packet instructions, drain, rinse with cold water to prevent sticking and set aside. Heat a large saute pan or wok over medium to high heat. Squeeze the meat from each of the Cleaver’s Organic Beef Sausages into the frypan. Break up some of the pieces as you go and cook until browned on each side, then transfer to a plate lined with a paper towel to soak up some of the oil. Add sesame and extra virgin olive oil to the pan to coat, then add the shallots, carrots, red capsicum and baby corn and cook for 3 minutes, tossing throughout. Add the sliced garlic and cook for 30 seconds. Then add the cabbage and snow peas and cook for 2 minutes, tossing throughout. The vegetables should be tender, not soggy. Add the Cleaver’s Beef Sausages back into pan with the noodles, toss and cook to heat through. Whisk the ingredients together for the sauce. Once the sausages and noodles are heated through, turn off the heat, then pour the sauce through the ingredients and toss once more. Divide between bowls and serve.
*This is a sponsored post with Cleaver’s Organic Meats. All thoughts and opinions expressed are the author’s own.*
