Moo Shu Noodles

READY IN: 15mins
Recipe by KillerTasteBuds

I saw this on Rachael Ray. It looked easy and yummy. It only took a few minutes to put together, and it turned out great! I also made adjustments for my taste and budget. I used regular mushrooms, and already cubed pork (stew meat), and not as much hoisen sauce. Enjoy!

Top Review by mommymakeit4u

Really nice recipe! I added some shrimp and used chinese wun ton noodles. Next time I'd use about 8 oz as 12 was a bit too much for the sauce to handle. Def. took more then 5 min prep. Thanks for posting!

Ingredients Nutrition

Directions

  1. Cook the pasta to al dente according to package directions. Drain the cooked pasta and reserve.
  2. Place a small skillet over medium heat with 1 turn of the pan of oil, about 1 tablespoon. Add the beaten eggs to the pan and scramble. When the eggs are done, reserve them in a bowl.
  3. Place a large skillet over medium-high heat with 3 turns of the pan of oil, about 3 tablespoons. Season the pork with salt and pepper, add to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes.
  4. Remove the meat from the pan and reserve warm.
  5. Add the scallions, ginger and garlic to the pan, and cook until aromatic and the scallions are tender, about 1 minute. Add the shiitakes to the pan and stir-fry until golden brown, 4-5 minutes.
  6. Combine the hoisin and soy sauce together in a small bowl.
  7. Add the cabbage to the pan and stir-fry until tender, about 5 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 stock. Stir-fry to fully heat through, about 1 minute, and then toss with the reserved cooked pasta. Cook to heat through and serve.

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