Moo Shu Noodles adapted a little from My Kitchen Cafe
1 lb. linguini(can use regular or whole wheat)
1 T. canola oil
1 T. sesame oil
3 chicken breast sliced very thinly(easiest to do this when partialy frozen)
1 onion, thinly sliced
2 inch piece of fresh ginger, peeled and grated
1-2T minced garlic
1 orange, red or yellow pepper sliced thinly
7 oz jar Hoisin sauce(found on the Asian isle of any grocery store)
7 T. soy sauce
1/2 bag coleslaw mix(found near bagged salad at walmart or you can just use a 1/2 head of cabbage and shred it yourself)
3/4 cup chicken broth
Place a large pot of water over high heat to boil. When the water starts to boil, add some salt and drop in the linguini. Cook the pasta to al dente. Drain the cooked pasta and reserve. Combine the hoisin sauce and soy sauce together in a small bowl. Set aside.
In a small skillet, scramble the eggs and cook til done. Set aside.
In a 12 inch skillet, heat the one T. sesame oil over medium heat. Season the Chicken with salt and pepper, add to the skillet and cook until no longer pink stirring occasionally until golden brown.
Add the T. canola oil to the skillet and add the onions, orange pepper, ginger, garlic and cook till crisp tender. Add the cabbage and stir fry till tender, about 3 minutes. When the cabbage is cooked. add the cooked eggs to veggie and chicken mixture along with the hoisin/soy sauce mixture and the chicken broth. Stir fry until fully heated through and then toss with the cooked pasta. Cook to heat through and then serve.