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.
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.
Baked Southwest Egg Rolls with Creamy Chipotle Dipping Sauce
- 12-ounces fettuccine
- 3 tablespoons canola oil, divided
- 3 eggs, beaten
- 3 medium-sized 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
- 1/2 pound mushrooms, stems removed and caps thinly sliced
- 1/4 cup hoisin sauce
- 3 tablespoons soy sauce
- 1/2 small head Napa or Savoy cabbage, thinly sliced
- 1/2 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.
Recipe Source: adapted from Rachael Ray