Lup cheong, or lap chong (臘腸) is to Chinese cuisine what chorizo is to Spanish cooking. That’s the best description I can muster for this gorgeous little dried fatty Chinese sausage.
Lup cheong is all at once smoky, sweet and savoury, and is perfect as one of those back-of-the-fridge ingredients.
I love lup cheong roughly chopped and plonked into white rice while it’s steaming, infusing the rice with it’s saltiness. I love it broken into pieces and stirfried with Asian greens. Even chopped super-fine – almost minced – and added to fried rice. But my favourite way to use this Chinese sausage is to slice it diagonally so it’s just a few millimetres thick, and frying the slices up with some noodles with a dash of both oyster sauce and soy sauce.
Nothing could be quicker or easier! Here’s how:
Lup Cheong (Chinese sausage) with noodlesTwo lup cheong sausages per person, sliced thinlyA splash of sesame oil, for cookingYour favourite style of noodle, pre-prepared (I like big slippery egg noodles)Oyster sauceSoy sauce– Stirfry the lup cheong in the sesame oil until it’s looking crispy and almost translucent. You could choose to drain any fat out of the pan once it’s cooked, but I like to leave it in, it’s got so much flavour!– Throw a decent helping of noodles into the pan to mingle with the Chinese sausage and soak up all the tasty cooking oil.– Add a good tablespoon or so of oyster sauce and just a little dash of soy to taste – the Chinese sausage would have made the dish quite salty, so it’s a good idea to taste first.– Optional: If you want, eat as is, but the addition of a handful of green peas or some bean sprouts can help to add some texture and additional bulk to the dish.