400 g pack Thai style pork sausages
1 tbsp soft brown sugar
2 cup (225 g) 8 oz pineapple pieces, drained
2 chillies, deseeded and finely chopped
1 bunch salad onions, cut into thin strips
200 ml carton coconut cream
1 vegetable stock cube made up to 400 ml with water
75 g chilled noodles
salt and freshly ground black pepper
1 tbsp soft brown sugar
2 cup (225 g) 8 oz pineapple pieces, drained
2 chillies, deseeded and finely chopped
1 bunch salad onions, cut into thin strips
200 ml carton coconut cream
1 vegetable stock cube made up to 400 ml with water
75 g chilled noodles
salt and freshly ground black pepper
method
1. In a large pan fry the sausages gently for 10 - 15 minutes until cooked through. Remove the sausages from the pan and cut into six slices. Drain off the excess fat.
2. Put the brown sugar and pineapple into the pan and cook gently until caramelised.
3. Add the chillies and salad onions (reserve a few for garnish) and cook for 1 minute.
4. Place the sausages, pineapple, chillies and salad onions into a large saucepan, then pour over the coconut cream and vegetable stock.
5. Add the noodles and season to taste before heating thoroughly.
2. Put the brown sugar and pineapple into the pan and cook gently until caramelised.
3. Add the chillies and salad onions (reserve a few for garnish) and cook for 1 minute.
4. Place the sausages, pineapple, chillies and salad onions into a large saucepan, then pour over the coconut cream and vegetable stock.
5. Add the noodles and season to taste before heating thoroughly.
serving amount
serves 4
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