Moo Shu Noodles
slightly adapted from melskithchencafe.com
12-ounces linguini or spaghetti (gluten free option - rice noodles)
4 Tbsp olive 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 green onions, sliced
2 Tbsp ginger, freshly grated
3-4 cloves garlic, minced
1/2 pound mushrooms, thinly sliced
1/4 cup hoisin sauce
3 Tbsp soy sauce
1/2 bag spinach OR 1/2 of a small head of napa cabbage, thinly sliced.
1/2 cup chicken broth
Cook linguini or spaghetti noodles al dente according to package directions. When done cooking, drain water, stir in a tablespoon of olive oil and mix together, set aside.
Combine hoisin and soy sauce together in a small bowl and set aside.
In a 12-inch non-stick deep skillet, heat one tablespoon olive oil over medium heat. Add eggs and scramble. When they are done cooking, place them on a plate and set aside.
In the same skillet heat two tablespoons olive oil over medium-high heat. Season the pork chops with salt and pepper, 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 green onions, ginger and garlic to the pan, and cook until aromatic and the onions are tender, about 1 minute. Add the mushrooms to and stir-fry until golden brown, 4-5 minutes.
Add the spinach/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.
(this picture is made with spaghetti noodles)
Notes: It's great with either kind of noodle. My husband prefers the linguini and I really like spaghetti. So use what you have on hand.
I buy a big piece of fresh ginger and peel it, clean it and cut it into 1 to 1 1/2 inch pieces and freeze it, that way I can always have fresh ginger on hand for meals like this.
The Hoisin sauce I bought says it is gluten-free, so make sure yours is if you are going for a gluten-free dish.