Moo Shu Noodles

• 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

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 pork 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 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.

salt, egg fettuccine, vegetable oil, eggs, boneless pork chop, ground black pepper, scallion, ginger, garlic, shiitake mushroom, hoisin sauce, soy sauce, head cabbage, chicken stock

Taken from www.food.com/recipe/moo-shu-noodles-355661 (may not work)