Stir Fry Wonton Noodles with Vietnamese Cha Lua recipe

This stir fry wonton noodle recipe contains Vietnamese cha lua (pork sausage), my little chef’s favorite type of sausage. This is our first recipe demo performed in her new KidKraft kitchen.

Cooking and prepping time: 30 minutes

Ingredients:

1 lb Twain Marquis wonton noodles

1/2 c or 1 bunch scallion

1 c diced fried tofu

1 c diced Vietnamese “cha lua” (pork sausage)

2 c frozen mixed vegetables (corn, asparagus, carrots)

3 eggs

3 Tbsp vegetable oil

1 pinch of salt

1 pinch of black pepper

For the stir fry sauce:

2 Tbsp Pearl’s Superior Light Soy Sauce

2 Tbsp Squid brand fish sauce

1 tsp sesame oil

1 Tbsp oyster sauce

1.5 Tbsp sugar

1/8 tsp black pepper

1 Tbsp vegetable oil

3 Tbsp water

Silly little chef is practicing her wink.

Cooking Direction:

1. Rinse the wonton noodles with cold running water. Cook the noodles in boiling water for 1 minute. Take out and strain in colander with cold water. Set aside and prep the other ingredients.

2. I bought the Vietnamese cha lua (pork sausage) and tofu at Tien Hung market in Orlando, Florida. It’s the only market that makes these two items fresh in their deli department in the area. Chop the scallion, diced the cha lua and fried tofu, and reserve 2 cups of mixed frozen vegetables.