To fully disclose, I’m always looking for ways to incorporate NAKANO Rice Vinegars into recipes and I found this recipe in the All You July Magazine but I adapted it quite a bit. I was compensated for my time and ingredients but you know a mother does have to cook for her family. Now, I also had a campaign with Johnsonville, they asked me to create a recipe using two specific ingredients and the rest were up to me, so it fit in perfectly with this recipe. The secret ingredients for the recipe challenge are Johnsonville Premium Smoked or Cooked Sausage and peppers, I chose red peppers. Combining all of these things, this is my Rice Noodle Sausage Veggie Salad Recipe.
Rice Noodle Sausage Veggie Salad Recipe
1 LB Johnsonville Premium Smoked or Cooked Sausage
1/3 cup soy sauce
3 TBSP lime juice
2 TSP sesame oil
1 TBSP NAKANO Red Pepper Rice Vinegar
1 TBSP brown sugar
2 TBSP ginger
2 TBSP garlic
Optional spice (1 tsp hot chili sauce)
8 oz. rice noodles
3 Carrots shredded
1 Red Bell Pepper thinly sliced
6 ounces stir fry veggies
2 TBSP Sesame Seeds
Spinach (as much as desired)
Cut the sausage down the middle then cut into cubes
In a bowl whisk together soy sauce, lime juice, rice vinegar, sesame oil, sugar, garlic, ginger and the chili sauce if you choose to use it. We did not use it.
Start Stir frying the red peppers for about five minutes, then add the rest of the stir fry Veggies. Use the sauce you created to as needed as part of the stir fry.
Bring a pot of water to boil and cook the noodles until just softened about 6 to 8 minutes. Drain the noodles and rinse under cold water
Combine the noodles and the sausage until warm and then serve.