Moo Shu Noodles

Name: Moo Shu Noodles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 12 12 ounces fettuccine; 3 3 tablespoons canola oil; 3 3 large eggs; 3 3 medium boneless pork chops; ground black pepper; 3 3 scallions; 2 2 tablespoons ginger; 3 to 4 3 to 4 cloves garlic; ½ ½ pound mushrooms; ¼ ¼ cup hoisin sauce; 3 3 tablespoons soy sauce; ½ ½ small head Napa or Savoy cabbage; ½ ½ cup chicken broth

User Reviews

4.5

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6 servings
Calories
474 kcal
Course
Main Course
Cuisine
Asian

Moo Shu Noodles

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

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

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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.

Nutrition Information

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Serving 1 Serving Calories 474kcal (24%) Carbohydrates 51g (17%) Protein 29g (58%) Fat 17g (26%) Saturated Fat 4g (20%) Cholesterol 186mg (62%) Sodium 849mg (35%) Fiber 4g (16%) Sugar 7g (14%)