Asian Noodle Bowl with Sausage and Kale recipe

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Ingredients

1 tablespoon vegetable oil
1 (13 ounce) package Farmland® Hickory Smoked Sausage, bias-sliced
3 cups sliced fresh mushrooms
1 red sweet pepper, chopped
1 tablespoon grated fresh ginger
4 cloves garlic, minced
3 cups reduced-sodium chicken broth
¼ cup reduced-sodium soy sauce
3 cups chopped fresh kale
1 cup fresh bean sprouts
12 ounces dried rice noodles, cooked according to package and drained
Toasted sesame seeds
Crushed red pepper flakes

Nutrition Info

Directions

  1. In a 4- to 5-quart pot, heat oil over medium-high heat. Add smoked sausage. Cook and stir for 2 to 3 minutes or until browned. Remove and set aside.

  2. Add mushrooms, sweet pepper, ginger, and garlic to pot. Cook and stir for 6 to 8 minutes or until mushrooms are browned and any liquid has evaporated. Add broth and soy sauce to pot. Bring to a boil. Add kale, reduce heat. Cook, uncovered, for 3 minutes or until wilted. Stir in sprouts and smoked sausage, heat through.

  3. Serve over rice noodles and sprinkle with sesame seeds and crushed red pepper.

Recipe Yield

6 servings

Recipe Note

Sauteed hickory smoked sausage slices, chopped mushrooms and sweet pepper with chopped kale are served over rice noodles topped with sesame seeds.

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