Our family loves Thai takeout and a movie on a Saturday night. I wanted to have a healthier option, so I modified this recipe.
1/2 box w/w fettuccine noodles
1/2 lb mushrooms, sliced
2-3 field roast sausages
2 leeks, white & light green parts only, sliced
1 shallot, thinly sliced
2 c broccoli florets
2 carrots, peeled & sliced
2 cloves garlic, minced
1/4 c water
1 T soy sauce
1t maple syrup
1 1/2 t dark soy sauce or kecap manis
Boil noodles according to package directions, then drain & rinse.
Heat nonstick sauté pan on medium high flame.. Spray pan and cook mushrooms in batches and set cooked mushrooms aside in a bowl. it took me 3, depends on size of your pan. I use a 12" scanpan that's 3" deep.
Then cook sausage pieces in batches and add to the mushrooms. Spray the pan again if necessary, then add the vegetables (carrot, broccoli, shallot, leek garlic) to the empty pan. Add the water if the vegetables seem to stick, and when they are crisp tender, add the soy sauces & maple syrup.
Add the noodles, mushrooms and cooked sausage to the pan. Toss until everything is hot, adding more water if it seems too dry.
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