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Chopsticks holding noodles above grey bowl with chorizo veggie stir fry.
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5 from 7 votes

Chorizo Noodles

Chorizo Noodles are a quick and easy recipe! Using simple ingredients we whip up this spicy sausage, noodle and veggie packed combo.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dinner
Cuisine: asian
Keyword: chorizo noodle stir fry, chorizo noodles
Servings: 4
Calories: 521kcal
Author: Adrianne

Ingredients

Noodle Sauce

  • ⅓ cup/ 80ml teriyaki sauce
  • 1 tablespoon Chinese cooking wine Note 1
  • 1 tablespoon dark soy sauce
  • 2 teaspoon brown sugar

Stir Fry

  • 2 chorizo sausages thinly sliced, Note 2
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoon peanut oil optional
  • 2 cups snow peas trimmed
  • 1 medium red capsicum (bell pepper) deseeded and cut into long thin strips
  • 200 grams/7 oz swiss brown mushrooms
  • 6 green onions roots and tips trimmed then cut into segments
  • 4 cakes instant noodles cook according to packet instructions

Garnish (optional):

  • sesame seeds toasted
  • green onions thinly sliced

Instructions

  • Sauce: add the teriyaki sauce, Chinese cooking wine, dark soy sauce and brown sugar to a glass jug and whisk to combine then set aside.
  • Cook chorizo: place a large saute pan or wok on the stove top, turn the heat to high, add the sliced chorizo pieces and sprinkle the salt and pepper in. Pan fry the chorizo until the edges of each piece are browned and crispy (3-4 minutes). Once cooked use a slotted spoon to transfer the cooked chorizo to a paper towel lined bowl.
  • Garlic and ginger: without rinsing or cleaning the pan we cooked the chorizo in add the garlic and minced ginger. Stir and allow these to lightly fry for 1 minute.
  • Vegetables: next add the peanut oil, snow peas, capsicum, mushrooms and green onions to the pan. Cook these for 3-4 minutes.
  • Noodles: read and follow the instructions on the packet to cook the noodles. Then use a colander over the sink to drain them and discard the water.
  • Combine: add the cooked noodles to the pan with the cooked vegetables. Then add in the cooked chorizo. Pour the sauce in over the top of the noodles, reduce the heat to medium-high and then use tongs to toss and combine. Allow the dish to fully heat through.
  • Serve: sprinkle the toasted sesame seeds and some thinly sliced green onions over the top of the dish for serving. Provide bowls and chopsticks.

Notes

  • Note 1 - Chinese cooking wine: this will be in the Asian foods section of the supermarket. But it will be labelled in English and state 'Chinese Cooking Wine' and 'Shaoxing wine' on the bottle.
  • Note 2: Chorizo: you will be able to purchase this from the deli section of the supermarket. It will be with the salamis and ham. Or you will find it in the fridge section with the chicken pieces for sandwiches, bacon and pepperoni's. 
  • Note 3 - Noodles: you are good to use most types of noodles with this recipe. Simply read and follow the instructions written on the packet, discard the water and add them in. I use instant noodles (no seasoning) as I love how quickly they cook and like to switch it up between them and udon (my other most favorite type of noodles).

Nutrition

Calories: 521kcal | Carbohydrates: 75g | Protein: 44g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 1442mg | Potassium: 6633mg | Fiber: 11g | Sugar: 33g | Vitamin A: 1881IU | Vitamin C: 79mg | Calcium: 311mg | Iron: 8mg