MU SHU NOODLES RECIPES

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

Steps:

• For the marinade, in a bowl, combine ingredients
• If you’re making the dish with meat, add oyster sauce, too
• For the mu shu, place pork, chicken or tofu in a second bowl
• If using chicken or pork, add cornstarch, toss, then add marinade and combine
• For meat, marinate in the fridge for a little bit
• If using tofu, add half the marinade and toss to coat
• Heat a large nonstick skillet over high heat with oil, 2 turns of pan or a thin layer of spray
• Stir-fry the tofu, pork or chicken and brown well, remove to platter and cover to keep warm
• Add more oil to coat, then stir-fry mushrooms to brown and remove to a bowl
• In a separate small nonstick pan over medium-high heat, coat pan with oil, scramble eggs, add salt, brown and roll into a thin omelet
• Slide onto counter or cutting board, then slice
• Add cabbage to the same large nonstick skillet and toss 3 to 4 minutes to soften
• Add carrots, stir, then add onion whites, ginger, garlic and, if using, chile pepper
• Add a few splashes soy, a few pinches black pepper, and a drizzle of sesame oil, then toss, add mushrooms back to the mix and cook a few minutes more
• Add egg, toss, then taste cabbage for seasoning
• Add more soy sauce, if necessary, then combine with onion greens
• Heat flour tortillas until slightly charred but still soft, warming on each side in a cast iron skillet or over a flame on a gas stovetop
• Transfer cabbage to serving platter
• Serve mu shu cabbage and meat with plum sauce and tortillas
• Wrap the rolls like burritos