Sotanghon with Sausage Recipe

Sotanghon with sausage

sotanghon with sausageIngredients:
200 grams Sapporo Long Kow Vermicelli (sotanghon)
1 pound pork sausage
1 medium onion, chopped
1 cup sliced celery
4 1/2 cup water
1 cup uncooked long grain rice

Soak Sapporo Long Kow Vermicelli (sotanghong) in hot water for five minutes. Drain immediately and set aside. In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink. Drain. Removed meat and vegetables with a slotted spoon and set aside. In the same skillet, combine the water, rice and soup mixes. Bring to boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender. Stir in sausage mixture and sotanghon. Heat through. Best served hot.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.


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