Tasting Notes
This dinner serves two and is a delight with the Udon noodles bathed in a delicious sauce, pan-fried hearty sausages, hearty, juicy and succulent, all coming together with different vegetables.

What You Need

2 frozen portions of frozen Udon noodles. The noodles usually are packaged in three portions.

6 small baby Bok Choy.

2 garlic cloves.

2 tablespoons of vegetable oil.

2 tablespoons peanut butter.

1 tablespoon honey.

1 tablespoon sesame oil.

2 tablespoons soy sauce.    

1 tablespoon sweet Thai chilli sauce.

2 stalks of green onions.

2 French sausages.

2 tablespoons butter.

The Equipment

1 large pot.

1 large frying pan.

1 steamer.

1 large salad bowl.

1 small bowl.

1 strainer.

Method

Udon Noodles, Sauce

In your small bowl add the peanut butter, honey, sweet chilli sauce, sesame oil, and soya sauce. Mix well and set aside.

Heat a pot of water to the boiling point, cook the Udon noodles for 1-3 minutes, whatever is recommended on the package.  Drain, rinse well with cold water, repeat. Let sit in the strainer while you prepare everything else. 

Heat 1 tablespoon oil in a large non-stick frying pan.  Add the garlic, baby bok choy.  Saute until crisp tender. Set aside to cool slightly. 

Add all dressing ingredients to a large salad bowl and mix until well combined. Taste and adjust seasonings if needed.  Add the drained Udon noodles, the bok choy, the green onion. Toss gently until ingredients are well combined.  

Cover and put in the refrigerator for 30-60 minutes depending how chilled you want it.  Give a good stir before serving. 

Sausages

Method

Now take your two sausages – with the heat on medium – add your two tablespoons of butter and fry the sausages, using the same frying you used for the bok choy. Turn them over every once in a while to make sure they are nice and brown. Again watch your heat so nothing burns. Once done slice them.

Now you are ready to serve.

Delicioso