Asian Noodle Bowl with Sausage and Kale
Sautéed hickory smoked sausage slices, chopped mushrooms, sweet pepper and chopped kale are served over rice noodles topped with sesame seeds.
1 tablesoon of vegetable oil
1 13-ounce of Farmland® Hickory Smoked Sausage, bias-sliced
3 cups of sliced fresh mushrooms
1 red sweet pepper, chopped
1 tablespoon of grated fresh ginger
4 cloves garlic, minced
3 cups of reduced-sodium chicken broth
1/4 cup of reduced-sodium soy sauce
3 cups of chopped fresh kale
1 cup of fresh bean sprouts
12 ounces of rice noodles, cooked according to package and drained
toasted sesame seeds
crushed red pepper
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.