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This is a great, quick weeknight kind of meal and its tasty and healthy too! Ive made this several times, but I hadnt made it in a long time until last week. I had forgotten how delicious it was! This is definitely going to make it into the rotation more often from now on. My hubby loved it as well as my 2-year old, so its a winner! Its super easy and really flavorful.

12 oz. fettuccine or linguine noodles

4 T. vegetable or olive oil, divided

2 eggs, beaten

3/4 lb. chicken, sliced thin

black pepper

salt

1 bunch scallions, thinly sliced on bias

2 T. fresh ginger, peeled and grated (or 1 T. ground/dried)

3-4 cloves garlic, finely minced or grated

1/2 lb. white button mushrooms, stems removed and caps sliced

1/4 c. hoisin sauce

3 T. soy sauce

1/2 head green cabbage, thinly sliced

1/2 c. pasta water, reserved

Cook pasta to al dente according to package directions. Reserve 1/2 c. cooking water, drain the rest of the pasta and reserve.

Heat a large skillet with 1 T. oil. Add the beaten eggs to the pan and scramble. When the eggs are done, reserve them in a boil.

Add 3 T. oil to the skillet and heat. Season the chicken with salt and pepper, add to the pan, and cook, stirring occasionally until done, about 5 minutes. Remove chicken from the pan and set aside (cover with foil or something to keep warm).

Add scallions, ginger, and garlic to the pan and cook until fragrant and scallions are tender, about 1 minute. Add mushrooms and stirfry until golden brown, about 4-5 minutes. Add cabbage to the pan and stirfry until tender, about 5 minutes.

Combine the hoisin sauce, soy sauce, and reserved pasta water in a bowl. Add the eggs and chicken into the skillet, along with the sauce. Stirfry to fully heat through and then toss with the reserved pasta. Cook to heat through and serve.

Source: Adapted from Rachael Ray