20-Minute Spicy Calamansi Sausage Noodles

20-Minute Spicy Calamansi Sausage Noodles

These delicious citrusy noodles are an easy weeknight take on on filipino pancit and will become a staple in your house once you try them.




10 Mins

Cook Time

20 Mins



2 tbsp vegetable oil

3 Schneiders Classic Recipe Smoked Sausages

250 g peeled and deveined extra-large shrimp, thawed and patted dry

1 small onion, sliced

3 cups chopped or sliced stir-fry vegetables (such as peppers, broccoli, bok choy and snowpeas)

3 cloves garlic, minced

1 pkg (400 g) instant chow mein noodles, cooked according to package directions and drained

¼ cup soy sauce

3 tbsp fresh calamansi juice or thawed frozen calamansi puree

1 green onion, sliced


In a large deep skillet or wok, heat oil over medium-high heat. Fry sausages until light golden, about 4 minutes. Add shrimp to pan; cook, stirring, until shrimp is pink and opaque, about 3 minutes. Using slotted spoon, remove sausage and shrimp to plate. Set aside. In same pan, stir-fry onion for 3 minutes. Add vegetables to pan; stir-fry for 3 minutes. Add garlic to pan; stir-fry until fragrant, about 30 seconds. Add 2 tbsp water to pan; cover and steam until vegetables are tender-crisp, 2 to 3 minutes.

Add noodles, soy sauce, calamansi juice, sausage, shrimp and any accumulated to pan. Toss to mix well. Serve sprinkled with green onions.

Tips (not mandatory):

Calamansi, a citrus fruit used commonly in the Philippines, is a bit like a tart combination of lime, orange and lemon. You can use lime juice, or a mix of lime and orange, if you can’t find the fruit in your local Asian market.

You can replace the noodles with rice vermicelli, if desired.

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