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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Cook the lo mein noodles or thin spaghetti according to package instructions. Drain and set aside.

Step 2

Thinly slice the chicken into bite-sized strips. If using tofu, cut it into cubes.

Step 3

In a small bowl, combine oyster sauce, soy sauce, hoisin sauce, and sesame oil. Mix well and set aside.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Stir in the bean sprouts and the green parts of the scallions. Sprinkle with black pepper to taste and give it one final toss.

Step 10

Serve hot and enjoy your homemade Moo Shu Noodles!

Nutrition Facts

Serving size	1737.1 grams (1737.1g)

Amount per serving	% Daily Value*
Calories	2064

Total Fat 76.70g	98%
Saturated Fat 15.40g	77%
Polyunsaturated Fat 23.30g
Cholesterol 759mg	253%
Sodium 4315mg	188%
Total Carbohydrate 162.40g	59%
Dietary Fiber 21.30g	76%
Total Sugars 35.30g
Protein 185.20g	370%

Vitamin D 395IU	1973%
Calcium 366mg	28%
Iron 15mg	84%
Potassium 3453mg	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.

Source of Calories

Fat: 33.2%

Protein: 35.6%

Carbs: 31.2%