This non-traditional Moo Shu dish came about on a clean out the fridge day. We liked it so much we had it 2 days in a row, which is an oddity in our house. This recipe is perfect for a busy night since it all comes together while the pasta water heats and by the time the pasta is done so is everything else.

Per person you’ll need:

2 handfuls slivered green cabbage (such as Savoy)

1/2 small yellow onion, slivered (cut North Pole to South Pole)

1-2 chestnut mushrooms, thinly slivered

drizzle of oil

2 eggs, beaten

soy sauce

handful of spaghetti noodles

Method:

1. Begin boiling salted water for the pasta.

2. Meanwhile, cut the cabbage, onion and mushrooms into thin slivers.

3. When the pasta is added to the boiling water, preheat a non-stick frying pan with a drizzle of oil.

4. Layer the cabbage, onion and mushrooms in the hot skillet and pan-fry until cooked and slightly browned.

5. Pour in the beaten eggs and stir constantly to coat all the veggies and cook the egg. Drizzle soy sauce to you liking.

6. Toss the drained, hot pasta with the egg and veg mixture.

7. Serve immediately with chopsticks and slivered green onion if you have it.