In a large pot of boiling salted water, cook the Haiku rice cut noodles 1 minute less than indicated on the package. Drain all except 125 ml (1/2 cup) of the cooking water. Rinse under cold water and set aside.
Remove the casing from the sausages. Using a large non-stick pan, heat the sausages on high in the oil, breaking down the sausage with a wooden spoon. Cook for 4 to 5 minutes, stirring often.
Add the shrimp, green onions and garlic and cook for 3 minutes while stirring.
Add the rest of the ingredients, except the spinach, and continue cooking for 2 minutes.
Add the rice cut noodles and spinach and mix it all together. Add a bit of the cooking water as needed and continue cooking for 2 minutes.
Recipe developed by K pour Katrine. Photo: Ariel Tarr.