These moo shu noodles are a quicker, healthier, home cooked, version of the classic chinese moo shu noodles. Delicious!

I’ve had this recipe bookmarked for almost six months and just barely got around to making it. Talk about a bad decision.

We ate it for supper last night and it was so fantastic I had to turn around and post about it right away.

I can’t vouch for its authenticity in the Chinese noodles arena, but for our family, it was perfect. Fettuccine stars as the noodles and they are paired with a hoisin/soy sauce mixture that is flavored subtly with ginger and garlic.

white bowl full of fettuccine noodles and chicken pieces

Add in tender, browned pork, scrambled eggs and sautéed cabbage and you have a pretty darn near perfect meal (at least in my book).

The kicker is that it comes together in a flash (think less than 30-minute meals) and it rates high in healthfulness.

I am a huge fan of Chinese noodle dishes and this is one of the best home-cooked versions we’ve eaten.

The best part of the meal for me, however, was watching my 5-year old eat his entire meal with a pair of chopsticks – one stick in each hand – painstakingly grabbing each noodle and piece of pork inbetween the sticks and holding them in a vice grip up to his mouth. Priceless.

white bowl of moo shu noodles and chicken with metal chopsticks on top of the bowl

What To Serve With This:

Baked Southwest Egg Rolls with Creamy Chipotle Dipping Sauce
Fresh fruit
Steamed veggie

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Moo Shu Noodles

4.50 stars (2 ratings)


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


  • 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.
Serving: 1 Serving, Calories: 474kcal, Carbohydrates: 51g, Protein: 29g, Fat: 17g, Saturated Fat: 4g, Cholesterol: 186mg, Sodium: 849mg, Fiber: 4g, Sugar: 7g
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Recipe Source: adapted from Rachael Ray