Garlic Noodles, w/Heirloom Tomatoes, Zucchini, Mushrooms, Sprouts and Chicken Sausage. What’s that all about? Simplicity. Ease. Flavorful. Fast. Just the perfect recipe whipped together after a days work; did I mention simple too?

I read about this recipe and I guess some rapper owns a restaurant where they serve “garlic noodles” and then there was a basic recipe. Anyone, it sounded great with an Asian flair. I love Asian food!

You might think there’s a lot of butter (about 4-5 tablespoons) but when you factor in the amount of servings, and really probably isn’t that much. And of course I had to put my own spin on it. It’s tough to follow recipes because when your mind starts the cooking process immediately the thoughts pop in your head, what about this or what about that, would this ingredient work, or this one, or this one?

Anyway, the big kicker with this recipe, what really makes it is finding a good chicken sausage. I actually like this product from Coleman Natural. It works great!

Ingredients:

• 1lb Egg Noodles
• 3 Hans All Natural® Roasted Red Pepper & Garlic Chicken Sausage
• 1 lb Mushrooms, Sliced (sounds like a lot, but they’ll cook down, they’re mostly water)
• 1 Small White (light light green) Zucchini
• 2 to 3 Green or Yellow Tomatoes cut into eighths (red works fine too)
• 8 Cloves of Garlic, Minced (trust me, it’s not too much)
• 1 Jalapeno, seeded, membranes removed, minced (omit if you don’t want the spice)\
• 5 Tablespoons of Butter, Divided
• Fresh Spinach, a good handful. (Seriously, it will cook down.)
• ½ Soy Sauce (I used low sodium)
• ½ Bag of Bean Sprouts
• Salt & Pepper to taste
• Olive Oil

Directions:
1) Start a stock pot boiling with water, and a couple tablespoons of salt (season the water) and then add the noodles.

2) Add a 2 count of Olive Oil to a sauté pan or skillet over medium-high heat. Add the sausage to give it some color. It should turn dark brown. Color = Flavor. Also add the garlic, tomato and jalapeno at this time. The Olive Oil will infuse with the Garlic and Chicken with some heat.

3) When the Garlic starts to darken (but not burn) add 2 tablespoons of butter, wait until melted and then add the mushrooms, spinach and zucchini. Toss. The spinach will wilt and the zucchini and mushrooms will shrink but also absorb the liquid in the pan.

4) When the vegetables seem cooked add the bean sprouts (don’t want to add too early or else they’ll lose their crunch). Remember to be seasoning throughout this entire process.

5) Add the rest of the butter along with the soy sauce. Toss well.

6) Add the egg noodles to the skillet, toss, or with a spoon stir carefully to combine. Remove from heat and serve.