Vegetable Moo Shu Noodles

After a long holiday weekend filled with meat between buns, mayo-based salads, and more desserts than I care to count... this vegetable-based, asian-flavored dish hit the spot. You can certainly sub in any veggies you'd like, I just used those that I had in stock this week from the CSA. Certainly, mushrooms are usually included; I didn't have any on hand so I skipped 'em. You could also add chicken, pork, or shrimp to this if you want to add meat.

Vegetable Moo Shu Noodles

Ingredients:
-1 box of thin spaghetti
-olive or coconut oil
-2-3 eggs, beaten
-1 bunch scallions or a bit of chopped onion
-2 Tbs. grated or minced ginger
-3-4 garlic scapes (or cloves of minced garlic)
-Chopped veggies: I used summer squash
-1/4 c. hoisin sauce
-3 Tbs soy sauce
-1/2 head of napa cabbage, thinly sliced
-1/2 c. chicken stock

1. Boil noodles to al dente, set aside.
2. In a bit of oil, scramble the eggs, then set aside.
3. Saute veggies, ginger, scallions, and garlic until veggies are tender.
4. Add cabbage to saute and continue to cook until cabbage is tender.
5. Mix hoisin sauce and soy sauce in a separate bowl; pour over saute along with chicken stock and reserved egg once cabbage is tender.
6. Lastly, toss noodles in with saute. Mix to coat with sauce.

Serve and enjoy!