Servings: 10 @ 311 calories per serving (~1 bowl)

12-oz. fettuccine 12-oz. fettuccine
3 T. canola oil, divided 3 T. canola oil, divided
3 eggs, beaten 3 eggs, beaten
3 medium-sized boneless pork chops, thinly sliced 3 medium-sized boneless pork chops, thinly sliced
Ground black pepper Ground black pepper
1 T. ginger 1 T. ginger
3 to 4 cloves garlic, finely chopped or grated 3 to 4 cloves garlic, finely chopped or grated
1/2 pound mushrooms, stems removed and caps thinly sliced ½ pound mushrooms, stems removed and caps thinly sliced
1/4 C. hoisin sauce ¼ C. hoisin sauce
3 T. soy sauce 3 T. soy sauce
1 C. Napa or Savoy cabbage, shredded 1 C. Napa or Savoy cabbage, shredded
1/2 C. chicken broth ½ C. chicken broth

Place a large pot of water over high heat to boil. When the water comes up to a bubble, add some salt and drop in the fettuccine. Cook the pasta to al dente according to package directions. Drain the cooked pasta and reserve.
Combine the hoisin and soy sauce together in a small bowl. Set aside.
In a 12-inch non-stick skillet, heat one T. oil over medium heat. Add eggs and scramble. When done, scrape them onto a plate and reserve.
In the same skillet heat two T. oil over medium-high heat. Season the pork with salt and pepper, add to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes (don't overcook or pork will be tough!). Remove the meat from the pan onto the same plate as the eggs and keep warm.
Add the ginger and garlic to the pan, and cook until aromatic, about 1 minute. Add the mushrooms to the pan and stir-fry until golden brown, 4 to 5 minutes.
Add the cabbage to the pan and stir-fry until tender, about 3 minutes. When the cabbage is tender, add the reserved pork and scrambled eggs back to the pan along with the hoisin-soy mixture and the chicken broth. Stir-fry to fully heat through, about 1 minute, and then toss with the reserved cooked pasta. Cook to heat through and serve.