Stir-fried noodles with chili sausage, peppers and onions

Ingredients for 4 servings:

• 4 sausages (chili sausage), coarse
• 2 onions
• 1 garlic clove(s)
• 3 bell peppers
• 2 tomatoes
• 1 pinch(s) of sugar
• salt and pepper
• 4 tbsp soy sauce, light
• 1 tsp sambal oelek
• 1 tsp, heaped cornstarch
• 500 g pasta, short
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Score the sausages lengthwise with a sharp knife, remove the casings, and cut the meat into thumb-width slices. Score the tomatoes crosswise on the top and blanch them in boiling water. Rinse under cold running water and peel off the skin. Halve the tomatoes lengthwise, remove the seeds, and cut the fillets into thin wedges. Season the tomato wedges with a pinch of sugar, salt, and pepper. Cut the onions lengthwise into thin wedges and finely chop the garlic. Halve the peppers lengthwise, remove the seeds, and cut lengthwise into thin strips. Heat a wok or deep-sided frying pan and sear the sausage slices on all sides in a little vegetable oil over medium-high heat, then remove. Cook the noodles in salted water until al dente, then drain in a sieve, reserving a cup of the cooking water. While the noodles are cooking, fry the onion wedges and garlic over high heat, stirring constantly, then remove from the wok. Fry the bell pepper strips in the wok over high heat, stirring constantly. Season with salt and pepper. Add the tomato wedges, fried onion wedges with garlic, and seared chili sausage to the wok and continue to fry over reduced heat. Mix the sambal oelek with the light soy sauce and deglaze the wok. Add about a cup of the noodle cooking water to the wok, bring to a boil, and thicken the sauce with the cornstarch dissolved in a little cold water. Serve the chili sausage with the bell pepper and onion mixture and the sauce on top of the noodles.