Moo Shu Noodles

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

black pepper

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.

Serves 6-8