Chinese Sausage Ramyun Pasta

• 3 Kam Yen Jan Chinese Style Sausages, sliced
• 1 tablespoon olive oil
• 2 garlic cloves, sliced
• 1/2 teaspoon coarse-ground black pepper
• 1 package Nonghim Shin Stir Fry
• 1/4 cup heavy cream
• 1 tablespoon parsley, minced
• 1/4 cup freshly grated Parmesan

1. Prepare Kam Yen Jan Chinese Style Sausage: in a large skillet over medium high heat, sear the sliced sausages with 1 tablespoon of oil, garlic, and black pepper. Cook until sausage and garlic is browned and crisp. Remove from skillet and set aside.
2. Bring a large pot of salted water to a boil and add the Shin Stir Fry noodles. Cook until al dente, about 2-3 minutes. Reserve 1/2 cup of pasta water and set aside. Drain noodles.
3. Add the sausage and garlic mixture back to the skillet with the pasta water, cream, parsley, Shin Stir Fry Seasoning Packet, and Parmesan. Bring to a simmer, then add the noodles and toss to coat. Garnish with more parsley and Parmesan. Serve hot!

Watch how we made it HERE