Like other types of dried sausage, the flavor of Chinese sausage is deep and concentrated, but with a delightful touch of sweetness and spice that gives it a unique flavor. It pairs beautifully with seafood dishes, and contributes a pleasing chewy texture to the dish.
You can find packs of Chinese sausages in the refrigerated sections of Asian markets or you can order them online. A little goes a long way, and the remainder can be frozen for future use.
NOTE: You can use your favorite type of fresh or dried Asian noodle (either flour or rice) in this dish, or you can use spaghetti or fettucine (a great way to use leftover pasta.)
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 Servings
- 4 cups of cooked Asian style noodles or thin pasta (such as spaghetti or linguine)
- 1 medium yellow wax pepper (also known as Hungarian or Banana peppers)
- 1 small red bell pepper
- 2-3 dried Chinese sausages (see Cook's Notes)
- 1 bottle (8-10 oz) clam juice, plus enough low-sodium chicken stock to equal 4 cups total
- 1 lb manila or cherrystone clams (scrubbed clean, if necessary; discard any that don't close)
- 3-4 scallions, cut into thin, diagonal slices (separate green and white parts)
- Thin strips of fresh ginger (about 1 Tbsp)
- 1 tsp minced garlic
- 2 Tbsp rice wine (optional)
- 2 cups sliced napa cabbage leaves
- Cilantro leaves (optional)
Steam the sausages according to package directions (usually about 15 minutes.) Remove the sausages and allow to cool before cutting into thin, diagonal slices.
In a large pan, bring the clam juice and chicken broth to a boil. Add the clams, the yellow and red peppers, the white parts of the scallions, the ginger, garlic, and rice wine. Simmer just until the clams open (discard any that don't open.) Remove the top shells from the clams.
Divide the noodles between four deep bowls. Top the noodles with the napa cabbage, clams, and Chinese sausage, then ladle the hot broth and vegetables on top. Sprinkle with the sliced scallion tops and a few cilantro leaves, if desired. Serve immediately.
Makes 4 servings of Clam Noodles with Chinese Sausage and PeppersCook's Notes:
- You can spice things up with the addition of a thinly sliced jalapeno or serrano chile to the simmering broth.
- For more about how to cook and use Chinese sausage, see this helpful FAQ.