Sausage Green Bean and Kale Japche
May 21, 2014
Cook the onion and pepper for a few minutes before adding the sausage.
Break up the sausage as you cook it.
Slice the green beans the long way so they are a little thinner and mix in with the noodles better. A little bit of hot peppers too.
Kale goes in last, just befor the noodles and sauce.
Cut the noodles with scissors to shorten them a bit, then toss the noodles into the veggie mix.
Ohhhh yea these were great! We had them before a concert and they were light and filling at the same time, and the little bit of spice woke us up and got us ready for the show!
The nice chewy noodles are so fun too.
Sausage Green Bean and Kale Japche
For: 2 Bowls
- 1 Pound Jones Dairy Farm Sausage
- 1 Red Pepper
- 1 Onion
- 2 Cloves Garlic
- Handful Green Beans
- 3 Hot Red Peppers
- 5 Stalks Kale Leaves Only
- 10 Ounces Potato Starch Vermicelli
- 1/4 Cup Soy Sauce
- 2 Tablespoons Sesame Oil
- 1 Tablespoon Rice Vinegar
- 1 Pinch Sugar
- Sesame Seeds
Instructions
- Prep all your ingredients, chop, dice, and slice all the veggies. Slice the green beans the long way so they are slightly thinner. Cook the noodles according to the package and rinse well. Chop with scissors to shorten them.. Mix the sesame oil, vinegar, soy sauce, and sugar. Crank the heat preferably on a wok, but you can use a frying pan or dutch oven like I did, just work quick and have a bowl ready to dump the whole thing when done so it doesn't overcook. Cook your peppers and onions down for about 3 minutes. Add the sausage and cook until browned, breaking it up as you cook it. Add the garlic and cook 2 minutes. Add the hot peppers and green beans and cook 2 minutes. Add the kale and cook 1 minute. Add the noodles and the sauce and cook 3 minutes stirring constantly. Dump into a large serving bowl. Serve and top with sesame seeds.
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