1. Rinse and cut Lap cheong links into ¼” cylinder cubes. Put the cut pieces into a dry pan or wok over medium heat, and toss until meat begins to blister, which will be marked oil seeping out of the links. Keep tossing until sausage gains color, then set aside.

2. In a separate pot of boiling water, place the washed Chinese broccoli in the water, and blanch for 3-5 minutes, then set aside to cool. When Chinese broccoli is comfortable to touch, squeeze out all the excess water and cut down into bite-size pieces.

3. In the same pot of hot water, which is to be brought back to a boil, drop in the udon noodles to quickly soften them. Drain and strain the pot, setting aside the noodles.

4. In the same hot pan or wok that you cooked the Lap cheong, add in oil and the softened noodles. Toss for 5-7 minutes and add in the black bean garlic sauce, sausage links, cut broccoli and some scallions, while continuing to toss.

5. Serve in 2 bowls with tongs to make sure the noodles are distributed amongst both bowls evenly. Add the rest of the fresh scallions and shallots as garnish.

Fun Facts:

– Lap cheong is Chinese pork sausages. They come in either sweet or savory.
– Blanch – to scald a fruit/vegetable in boiling water, remove after a brief interval, and place under cold running water to halt the cooking and preserve flavor