Too often we let leftover moo shu rot in our refrigerator. We are usually not up for wrapping it up in pancakes again. I’ve tried the moo shu omelette and fried rice, but even those delights lose their luster when repeated enough. This time around, Aki suggested using the moo shu as a pasta sauce, in the style of lo mein. I was game, but was not in the mood for spaghetti. I reached for my favorite go-to noodle, bucatini. I heated the leftovers in the pan and boiled the noodles. I brought the two together and the three of us were crushing a delicious bowl of noodles. The bucatini’s thicker side was a delightful counterpart to the rich, umami-heavy moo shu. I’m now intrigued with the idea of the cross-pollination of Italian noodles with Chinese dishes.
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