Thursday, November 5, 2009

Moo Shu Noodles

My oldest daughter has been begging me to make a dinner we can use chopsticks to eat with. So as I was browsing My Kitchen Cafe, I found this little gem, and knew it was the one. As I scanned the list of ingredients, I got a little nervous, and excited, because there are quite a few things that I don't keep on hand and I don't regularly cook with. So by the time I finished preparing dinner, I felt quite gourmet. And the best part is that it's not even a difficult recipe. It just uses some yummy, ethnic ingredients that give the dish so much flavor. I really loved this.I thought it turned out delicious... much better than chinese take out. The only modification I made was I used chicken instead of pork.
My kids thought it was a bit too spicy, so next time I'll try to remedy that. We had a lot of fun eating with chopsticks.

Moo Shu Noodles

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.

1 comment:

noodlegirl said...

Oh that does sound good!