Chinese Mu Shu Vegetarian Pork Noodles
Mu Shu Vegetables is one of our go-to Chinese-restaurant selections. Our vegetarian adaptation has an added ginger hoisen kick for our fellow mu shu lovers.
Ingredients
Ingredients:
- 7 oz of MorningStar Sausage Patties
- 4 eggs beaten
- 2 T grated ginger
- 2 bunches green onion
- 1 carrot jullienned
- 3 oz canned julienned bamboo shoots
- 6 oz frozen chopped spinach defrosted, drained, and moisture squeezed out (fresh spinach is also okay).
- 2 lbs cooked pancit or yakisoba noodles
Marinade:
- 2 T veggie oil
- 1 t soy sauce
- 2 t rice wine
- 1 t sugar
- ¼ t salt
- ¼ t pepper
Sauce:
- ½ c boiling water
- 1 vegetable bullion cube
- 3 T soy sauce
- 2 t cooking wine
- ½ t salt
- ½ t sesame oil
- 3 T hoisen sauce
Instructions
Instructions:
- Toast the sausage patties in the oven for 12 minutes on 400°F. Cool. Slice each patty to half thickness (making two circles), and then cut each circle in 8 strips (one horizontal and four vertical).
- Combine the Marinade ingredients in a large bowl. Combine the Sauce ingredients in a medium bowl.
- Add the sliced patties to the Marinade and mix to coat evenly.
- Stir fry the beaten eggs in 2 T of veggie oil. Set the cooked egg aside.
- Stir fry ginger and green onion in 3 T of veggie oil for 30 seconds. Add in the carrot, marinated sausage, bamboo, and spinach in that order. Then stir in the noodle, egg, and Sauce. Mix well and heat thoroughly.