Friday, January 21, 2011

Moo Shu Noodles

A moody photo of our food

Here's a Rachel Ray recipe that I've been taking it to the bank since the first time I made it.  Now that Todd and I know its ins and outs, it takes simply no time at all to make!  

Also, have you heard about lindy hop power couple Dax and Sarah?  They've made it to the semi-finals on Paula Abdul's new show, Live to Dance!  Check out their latest performance!  Dax is nursing a painful back injury, so they deserve an especially hearty round of applause.  We won't know if they've made it to the finals until next week, so stay tuned.  They're doing a lovely job representing lindy hop to the mainstream media.

Which is all to say, Todd and I are teaching the intermediate series at Swing Cats in February!  Here's a feel  for what we'll be going over in our first lesson! So pumped!

Moo Shu Noodles
Serves 2, with leftovers for a second night (from Rachel Ray)

12-ounces egg fettuccine

  • 2 eggs, beaten
  • 3/4 pound boneless pork chops, thinly sliced
  • Ground black pepper
  • 1 bunch scallions, thinly sliced on the bias
  • 2 tablespoons ginger (about a 2-inch piece), peeled and grated
  • 3 to 4 cloves garlic, finely chopped or grated
  • 1/2 pound shiitake mushrooms, stems removed and caps thinly sliced
  • 1/4 cup hoisin sauce
  • 3 tablespoons soy sauce
  • 1/2 (or whole, like I did) small head Napa or Savoy cabbage, thinly sliced
  • Place a large pot of water over high heat to boil. When the water comes up to a bubble, add some salt and drop in the fettuccine. Cook the pasta to al dente according to package directions. Drain the cooked pasta and reserve.
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.

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. Remove the meat from the pan and reserve warm.

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.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 reserved pork and scrambled eggs back to the pan along with the hoisin-soy mixture. Stir-fry to fully heat through, about 1 minute, and then toss with the reserved cooked pasta. Cook to heat through and serve.

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