I decided to skip the pancakes and make my Moo Shu with rice noodles, instead. You could use any kind of noodles—lo mein, cellophane noodles, even flat pad thai noodles, or you could use small flour tortillas for the pancakes. I also added several ingredients like sugar snap peas and water chestnuts to add interest, texture, color, and flavor. Bean sprouts would also be nice, but you can use any vegetables you like. The secret to this flavorful dish is in the simple, but savory sauce.
8 oz. rice, buckwheat, or wheat noodles
6 large shiitake mushrooms, soaked in warm water for 30 minutes, drained, and sliced thin (reserve water)
1 tsp toasted (dark) sesame oil
2 large cloves garlic, finely chopped
1 16-oz bag shredded coleslaw mix
1 8-oz bag shredded carrots
4 scallions, white and green parts, thinly sliced
1 8-oz can water sliced chestnuts, drained and rinsed
1 8-oz package Thai-style baked tofu, cut into very small cubes
1 6-oz package sugar snap peas
1/2 cup hoisin sauce (I use Sun Luck brand)
4 Tbs low-sodium soy sauce
Prepare noodles according to package directions. Rinse in very cold water, drain, and set aside.
In a wok or large nonstick skillet, heat the oil over medium heat. Add the garlic and cook, stirring constantly, 30 seconds. Add the coleslaw, carrots, and scallions along with a little of the reserved mushroom water and cook, stirring occasionally, until slightly softened, about 5 minutes. Add water chestnuts, tofu, sugar snap peas, noodles, hoisin sauce, and soy sauce and cook, stirring until heated through, about 5 more minutes. Serve with additional hoisin sauce, if desired.