This dish is a classic example of "pacham" (pachamba-chamba or "by chance") because I just kinda' threw in all sorts of ingredients from my fridge that I thought would work well with the dish. Luckily, somen is hubby's favorite noodle and would devour anything cooked with it.
Truth be told, I wasn't disappointed myself. The dish had a good flavor, it was well-balanced (carbs, protein and veggies in one plate!), and the noodles offered a break from the usual steamed rice.
What you need:
1 pound smoked sausage, cut into coins
1 tablespoon soy sauce
1/2 tablespoon black bean sauce
1/2 tablespoon oyster sauce
2 bundles of somen noodles
2 tablespoons water
1 tablespoon canola oil
2 cups Japanese Blend vegetables
4 cloves of garlic, minced
1/4 Vidalia onion, sliced
What to do:
Cook somen noodles according to package directions. Drain and set aside.
Heat the canola oil in a wok over medium-high. Add the coined sausage and cook for about 2 minutes. In the same wok, saute the garlic and onion for about a minute, then add the rest of the veggies. Cook for 4 to 5 minutes, or until veggies are crisp tender.
Add the soy sauce, black bean sauce and oyster sauce. Adjust taste by adding 2 tablespoons of water if it is too salty for you. Cook until heated through.
Ladle some noodles in a bowl and top with the veggies-sausage mix. Enjoy!
Tips, Tricks and Tweaks:
1. Too salty for you? Skip the soy sauce!
2. You can use other vegetables for this dish - carrots, celery, etc.
3. Try chicken if you don't have sausage available.
4. Any kind of firm noodle would work for this dish. Don't use misua! ;-)
5. You can steam your veggies beforehand, but it would be soggy when you add it to the noodles.