Moo Shu Noodles

I saw this on an episode of The Rachael Ray Show and I decided to make it because it looked so delicious and didn't have a lot of ingredients, which was perfect for a work day. It was really good and my family loved it. The only thing I would do differently next time is add some more veggies and use chicken instead of pork.

Source: Rachael Ray

Ingredients:

Salt
1 12-ounce package of egg fetuccine ( I used whole wheat spaghetti)
4 tbsp canola or vegetable oil, divided ( I omitted)
2 eggs, beaten (I omitted)
3/4 Ib boneless pork chops, thinly sliced
Ground black pepper
1 bunch of scallions, thinly sliced
2 tbsp ginger ( about a 2" piece) , peeled and grated
3-4 cloves of garlic, finely chopped or grated
1/2 pound shitake mushrooms, stems removed and caps thinly sliced
1/2 c hoisin sauce
3 tbsp soy sauce
1/2 small head of Napa or Savoy cabbage, thinly sliced
1/2 c chicken stock

Directions:

Place a large pot of water over high heat to boil. When the water comes up to a bubble add some salt and the fetuccine. Cook the pasta to al dente. Drain and reserve.
Scramble the eggs in a small frying pan and set aside (I omitted this step).
Place oil in a large skillet over medium-high heat with 3 turns of the pan of oil or 3 tbsp of oil. Season the pork with salt and pepper, add to the pan and cook, stirring ocassionally, until golden brown and cooked through, about 5 minutes. Remove the meat from the pan and keep warm.
Add the scallions, ginger and garlic to the pan, and cook until aromatic and the scallions are tender. about 1 minute.
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 pork and scrambled eggs back to the pan along withe the sauce mixture and the chicken stock. Stir-fry to fully heat through, about 1 minute, and then toss with the cooked pasta. Serve warm.

Yields 4 sevings