Moo Shu Noodles

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• salt
• 1 (12 ounce) box egg fettuccine
• 4 tablespoons vegetable oil, divided
• 2 eggs, beaten
• 3/4 lb boneless lamb 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

Recipe

• 1 cook the pasta to al dente according to package directions. drain the cooked pasta and reserve.
• 2 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.
• 3 place a large skillet over medium-high heat with 3 turns of the pan of oil, about 3 tablespoons. season the lamb with salt and pepper, add to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes.
• 4 remove the meat from the pan and reserve warm.
• 5 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.
• 6 combine the hoisin and soy sauce together in a small bowl.
• 7 add the cabbage to the pan and stir-fry until tender, about 5 minutes. when the cabbage is tender, add the reserved lamb 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.