This is a pretty and tasty dish that’s easy to make. It reminds me of Vietnamese cuisine.
The rice noodles absorb the umami from the chicken sausage, and the flavor profile is enhanced with sesame oil and chili oil, plus generous dabs of patisse for a salty element.
1/3 pack rice noodles
1 chicken sausage, sliced
1 handful of bean sprouts
patisse to taste
sesame oil to taste
chili oil to taste
coriander for garnish
Bring water to a boil in a pot and cook the noodles until al dente. You can soft boil the egg in the pot while the noodles are cooking, making sure to leave the egg in the boiling water for only 7 min. to ensure a tender yolk.
Drain the cooked noodles and serve on one side of the plate, sprinkling dabs of patisse, sesame oil and chili oil on the noodles.
Run the egg under a thin stream of cold water to make it easier to remove the shell cleanly. Slice the egg in half and set aside.
Saute the sausage in a pan. When cooked though, add the bean sprouts so they soak up flavor from the sausage. Place the sausage and bean sprouts beside the noodles. Place the egg halves on top of the dish, and garnish with coriander.
You’ll get the most flavor out of the dish by stirring all the ingredients together on the plate.