Moo Shu Noodles

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!

• Ready In: 15 mins
• Serves: 4

Ingredients

•  salt
• 1 (12 ounce) box  egg fettuccine
• 4  tablespoons  vegetable oil, divided
• 2  eggs, beaten
• 3⁄4 lb boneless pork chop, thinly sliced
•  ground black pepper
• 1  bunch scallion, thinly sliced on the bias
• 2  tablespoons ginger, peeled and grated (about a 2-inch piece)
• 3 -4  garlic cloves, finely chopped
• 1⁄2 lb shiitake mushroom, stems removed and caps thinly sliced
• 1⁄4 cup hoisin sauce
• 3  tablespoons soy sauce
• 1⁄2 small  head cabbage, thinly sliced
• 1⁄2 cup  chicken stock

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.