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–+ servings
Total Time :20 minutes
Servings: 4

INGREDIENTS
 

  • 12 ounces/340 grams merguez sausage, sliced
  • 4 tablespoon oil
  • 5 garlic cloves, thinly sliced
  • 8 ounces/225 grams mushrooms, trimmed and halved
  • 2 red bell peppers, cut into large pieces
  • 4 ounces/115 grams baby corn, sliced
  • 14 ounces/400 grams fresh udon noodles
  • ½ cup teriyaki sauce
  • 3 tablespoons chili sauce
  • Salt and black pepper

INSTRUCTIONS

  • Heat a large skillet over medium-high heat. Add the merguez and cook until deeply browned, 4 to 5 minutes. Transfer to a plate.
  • Add olive oil to the skillet, then garlic, mushrooms, bell peppers, and baby corn. Stir-fry until vegetables soften and take on color, about 3 minutes.
  • Return the merguez to the pan. Add udon noodles, teriyaki sauce, chili sauce, salt, and pepper. Toss until noodles are coated and heated through, 2 to 3 minutes. Serve immediately.