Thai-Style Chicken Sausage Noodle Bowls

Name: Thai-Style Chicken Sausage Noodle Bowls
Prep time: 15
Cook time: 20
Total time: 35
Yield: 1
Ingredients: Persian cucumbers, thinly sliced on a mandoline; kosher salt; seasoned rice vinegar; chopped fresh cilantro; small red onion, thinly sliced; chopped peanuts; canola or other neutral oil; package The Sausage Project Classic Roasted Chicken Sausage, casings removed and crumbled; garlic cloves, minced; soy sauce; fish sauce; lime, juiced; sugar; fresh basil leaves; Fresno chili, thinly sliced (optional); rice noodles; Store-bought Thai peanut sauce, thinned if needed; Fresh mint, cilantro, and basil, for serving

Prep Time: 15 min | Cook Time: 20 min | Servings: 1

A good noodle bowl is less a recipe than a balancing act: something savory, something sharp, something cool and crunchy, and more herbs than seems reasonable. Get all of that into one bowl and dinner mostly takes care of itself.

Here, the savory part is Classic Roasted Chicken Sausage, crumbled and browned with garlic, then tossed with garlic, fish sauce, and lime. Cucumbers soaked in rice vinegar cover sharp, cool, and crunchy, and the peanut sauce is store-bought, which we fully endorse. No raw chicken necessary. Just a big, vibrant bowl of comfort.

See Recipe

A Thai style noodle bowl with Classic Roasted Chicken Sausage.

SERVING MULTIPLIER:

Ingredients

Cucumbers

6 Persian cucumbers, thinly sliced on a mandoline

1 ½ teaspoon kosher salt

¼ cup seasoned rice vinegar

¼ cup chopped fresh cilantro

½ small red onion, thinly sliced

¼ cup chopped peanuts

Stir-fry

2 tablespoons canola or other neutral oil

1 package The Sausage Project Classic Roasted Chicken Sausage, casings removed and crumbled

4 garlic cloves, minced

1 tablespoon soy sauce

2 teaspoons fish sauce

½ lime, juiced

½ teaspoon sugar

½ cup fresh basil leaves

1 Fresno chili, thinly sliced (optional)

Assembly

8 ounces rice noodles

Store-bought Thai peanut sauce, thinned if needed

Fresh mint, cilantro, and basil, for serving

Instructions

Prep Time: 15 min | Cook Time: 20 min | Servings: 1

Prepare the cucumbers: Place the cucumbers in a colander and sprinkle with the kosher salt. Toss gently to combine, then let drain for 20 minutes. Pat dry with paper towels.

Dress the cucumbers: In a medium bowl, combine the rice vinegar, cilantro, and red onion. Add the cucumbers and toss to combine. Top with the chopped peanuts and set aside.

Cook the sausage: Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring often, until golden brown, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.

Finish the stir-fry: Add the soy sauce, fish sauce, lime juice, and sugar and stir until the sausage is well coated. Turn off the heat and stir in the basil and Fresno chili, if using.

Cook the noodles: Prepare the rice noodles according to package directions. Drain well and rinse under cool water.

Assemble the bowls: Divide the noodles among 4 bowls and top with the sausage and cucumber salad. Drizzle with Thai peanut sauce and finish with fresh mint, cilantro, and basil.