Moo Shu Noodles
Transport your taste buds to the heart of Asian-inspired comfort food with these savory and satisfying Moo Shu Noodles. This stir-fry masterpiece combines tender lo mein noodles with juicy chicken or tofu, crisp veggies like carrots, cabbage, and shiitake mushrooms, and a delectable medley of sauces—oyster, soy, and hoisin—infused with fragrant garlic and ginger. A quick scramble of eggs adds extra richness, while fresh bean sprouts and scallions provide a refreshing crunch to every bite. Ready in just 35 minutes, this one-pan wonder is the perfect weeknight meal to satisfy your cravings for bold flavors. Whether you're looking for an easy dinner or a delicious way to use up pantry staples, Moo Shu Noodles delivers on taste and texture in every forkful.
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Recipe Information
Ingredients
- 12 oz lo mein noodles or thin spaghetti
- 1 lb boneless chicken breasts or thighs (or tofu for vegetarian)
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 cup carrots, julienned
- 2 cups green cabbage, shredded
- 1 cup shiitake mushrooms, thinly sliced
- 4 scallions, sliced (green and white parts separated)
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 0.5 tsp black pepper
Instructions
Cook the lo mein noodles or thin spaghetti according to package instructions. Drain and set aside.
Thinly slice the chicken into bite-sized strips. If using tofu, cut it into cubes.
In a small bowl, combine oyster sauce, soy sauce, hoisin sauce, and sesame oil. Mix well and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken (or tofu) and stir-fry until cooked through, about 5-7 minutes. Remove from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan. Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for about 30 seconds, until fragrant.
Add the julienned carrots, shredded cabbage, and sliced shiitake mushrooms to the pan. Cook for 3-5 minutes, stirring frequently, until the vegetables are tender but still crisp.
Push the vegetables to the side of the pan and add the beaten eggs to the empty space. Scramble the eggs until just set, then mix them into the vegetables.
Return the cooked chicken (or tofu) to the pan. Add the cooked noodles and the sauce mixture. Toss everything together until well-coated and heated through.
Stir in the bean sprouts and the green parts of the scallions. Sprinkle with black pepper to taste and give it one final toss.
Serve hot and enjoy your homemade Moo Shu Noodles!
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 23.3 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 4315 mg | 188% | |
| Total Carbohydrate | 162.4 g | 59% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 35.3 g | ||
| Protein | 185.2 g | 370% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 366 mg | 28% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3453 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
