Sotanghon with sausage
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.