MOO SHU NOODLES RECIPES

MOO SHU NOODLES RECIPE - FOOD.COM

Moo Shu Noodles Recipe - Food.com image

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!

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

Cook the pasta to al dente according to package directions. Drain the cooked pasta and reserve.
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.
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.
Remove the meat from the pan and reserve warm.
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.
Combine the hoisin and soy sauce together in a small bowl.
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.

Nutrition Facts : Calories 738.3, FatContent 27.2, SaturatedFatContent 5.9, CholesterolContent 223.2, SodiumContent 1179.1, CarbohydrateContent 84.9, FiberContent 8.6, SugarContent 12.1, ProteinContent 39.9

MOO SHU NOODLES | RECIPE - RACHAEL RAY SHOW

Moo Shu Noodles | Recipe - Rachael Ray Show image

Moo Shu Noodles

Provided by The Rachael Ray Staff

Number Of Ingredients 22

Ingredients

Salt
1 12-ounce box egg fettuccine
4 tablespoons canola or vegetable oil
divided
2 eggs
beaten
3/4 pound boneless pork chops
thinly sliced
Ground black pepper
1 bunch scallions
thinly sliced on the bias
2 tablespoons ginger (about a 2-inch piece)
peeled and grated
3 to 4 cloves garlic
finely chopped or grated
1/2 pound shiitake 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 stock

Steps:

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
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
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
Remove the meat from the pan and reserve warm
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
Combine the hoisin and soy sauce together in a small bowl
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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