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Moo Shu Noodles

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

  • 12 ounces fettuccine
  • 3 tablespoons canola oil, divided
  • 3 large eggs, beaten
  • 3 medium boneless pork chops, thinly sliced (it is easier to slice thinly if pork chops are slightly frozen)
  • Ground black pepper
  • 3 scallions, thinly sliced
  • 2 tablespoons ginger, about a 2-inch piece, peeled and grated
  • 3 to 4 cloves garlic, finely chopped or grated
  • ½ pound mushrooms, stems removed and caps thinly sliced
  • ¼ cup hoisin sauce
  • 3 tablespoons soy sauce
  • ½ small head Napa or Savoy cabbage, thinly sliced
  • ½ cup chicken broth

Instructions 

  • Place a large pot of water over high heat to boil. When the water comes up to a bubble, add some salt and drop in the fettuccine. Cook the pasta to al dente according to package directions. Drain the cooked pasta and reserve.
  • Combine the hoisin and soy sauce together in a small bowl. Set aside.
  • In a 12-inch non-stick skillet, heat one tablespoon oil over medium heat. Add eggs and scramble. When done, scrape them onto a plate and reserve.
  • In the same skillet heat two tablespoons oil over medium-high heat. Season the pork with salt and pepper, add to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes (don’t overcook or pork will be tough!).
  • Remove the meat from the pan onto the same plate as the eggs and keep warm.
  • Add the scallions, ginger and garlic to the pan, and cook until aromatic and the scallions are tender, about 1 minute. Add the mushrooms to the pan and stir-fry until golden brown, 4-5 minutes.
  • Add the cabbage to the pan and stir-fry until tender, about 3 minutes. When the cabbage is tender, add the reserved pork and scrambled eggs back to the pan along with the hoisin-soy mixture and the chicken broth.
  • Stir-fry to fully heat through, about 1 minute, and then toss with the reserved cooked pasta. Cook to heat through and serve.