I came across this recipe earlier in the week and was curious-would it really be as good as a eating out? I wish I could get a good picture of my food after I am finished cooking it-my pictures never do the food justice! We loved this dish-my husband said it was a definite keeper.
Moo Shu Noodles
adapted from Rachael Ray
12 oz fettuccine
3 Tbsp canola or vegetable oil, divided
3 eggs, beaten
3 medium boneless pork chops, thinly sliced
3 scallions, thinly sliced
2 Tbsp ginger (about 2 inch piece) peeled and grated
3-4 cloves garlic, grated
1/2 lb mushrooms, stems removed and caps thinly sliced
1/4 cup hoisin sauce
3 Tbsp soy sauce
1/2 small head napa cabbage, thinly sliced
1/2 cup chicken broth
Place a large pot of water over high heat to boil. Add salt and pasta once water is boiling-cook to al dente. Drain and reserve. Combine soy sauce and hoisin sauce and set aside. In a 12" skillet, heat 1 Tbsp of oil over high heat. Add eggs and scramble-reserve on plate and keep warm. In same skillet, heat 2 Tbsp oil and season pork with pepper. Add to pan and cook about 5 minutes or until juices run clear. Reserve with eggs and keep warm.
Add scallions, ginger and garlic to pan; saute until aromatic and scallions are tender, about 1 minute. Add mushrooms and stir fry until golden brown, 4-5 minutes. Add cabbage and stir fry until tender, about 3 minutes. When cabbage is tender, add pork and eggs back to pan, along with hoisin-soy mixture and chicken broth. Stir fry until fully heated through, about 1 minute and toss with reserved pasta. Cook to heat through and serve.