Mie noodles with chili oil and Vietnamese salami

Name: Mie noodles with chili oil and Vietnamese salami
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 400 g cherry tomatoes; 7-10 Tbsp Salt; 1 red chilli pepper; 4 Spring onions; 2 Garlic cloves; 4 Shallots; 6 Lap Xuong (Vietnamese sausages; Asian food; alternatively Mettenden); 3 TABLESPOONS Oil; 400 g dried Mie noodles

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

The classic spaghetti "aglio e olio" with a spiciness upgrade and slightly sweet sausage - now it's first class to Asia, friends.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

400 g cherry tomatoes
7-10 Tbsp Salt
1 red chilli pepper
4 Spring onions
2 Garlic cloves
4 Shallots
6 Lap Xuong (Vietnamese sausages; Asian food; alternatively Mettenden)
3 TABLESPOONS Oil
400 g dried Mie noodles

Directions

1
Preheat oven (electric cooker: 160 °C/circulating air: 140 °C/gas. See manufacturer). Wash and halve the tomatoes, salt them slightly and dry them in the hot oven for about 1 hour.
2
Clean the chilli, cut lengthwise, remove the seeds, wash the chilli and cut into rings. Clean and wash spring onions and cut them into rings. Peel and chop garlic.
3
Peel and finely dice the shallots. Cut sausages into thin slices. Heat oil in a large pan and fry shallots until translucent. Add the sausage and leave it out for about 6 minutes while stirring. Add chilli, spring onions and garlic and fry for about 2 minutes.
4
Meanwhile bring 4-5 l salted water (1 teaspoon salt per litre) to the boil. Cook the noodles in the salted water for about 1 minute, drain, drain briefly. Add the pasta and tomatoes to the pan, fold in and arrange.