Cut noodles into pieces, 1 1/2\" long and 1/2\" wide.
Set aside.
Heat 2 tbsp of oil in wok to 400\u00b0F.
Add Chow Fun, and stir-fry quickly until it is well heated.
Add 1/2 tsp salt and the soy sauce.
If it's too dry, add the chicken stock.
Remove from wok.
Heat 2 tbsp of oil in wok to 400\u00b0F.
Stir-fry pork for 1 minute.
Add bok choy, sprouts, and scallion, and 1/2 tsp salt.
Stir-fry for 2 minutes (may be prepared in advance to this point).
Add chow fun and stir until heated throughout.
Separate the chow fun noodles and cover with plastic
n the noodles.
Return beef and capsicum to the work
Thinly slice beef. Mix marinade and beef together. Set aside.
Mix
Preheat oven to 350\u00b0F.
Brown the meat.
Saute veggies in the butter.
Mix all together and add the can of soup, water and 1 cup of chow mein noodles.
Put all in to a casserole dish (a deeper dish works better I have found).
sprinkle extra noodles on top.
Bake for 40-45 minutes.
Serve with rice, delicious!
Combine pork, 1 tablespoon shoyu, 1 teaspoon salt, 1/2 teaspoon sugar, and 1 slice crushed ginger in a bowl. Let marinate for 15 minutes.
Heat oil in a large skillet over medium heat. Add pork with marinade; cook and stir until pork is browned, about 5 minutes. Stir rice roll strips into the skillet; cook until edges start to brown, 3 to 5 minutes.
Stir bean sprouts, celery, string beans, green onions, 2 tablespoons shoyu, 1 slice crushed ginger, 1 teaspoon salt, 1 teaspoon sugar, 1/4 teaspoon monosodium glutamate, and pepper into the ...
Mix all ingredients in crock pot except Chinese vegetables, water, and corn starch. Cook on high until simmering.
Reduce heat and cook covered on medium for 7 hours.
Add vegetables.
Mix corn starch with water and stir into mixture until well blended.
Replace lid and cook on medium another hour.
Serve over chow mein noodles.
ver medium heat. Add ground beef, luncheon meat, Worcestershire sauce, garlic
Bring water to boil and add salt and 1/4 cup oil.
Break noodles into 4-inch lengths and boil for about 10 minutes, stirring constantly.
Do not overcook.
Remove noodles and rinse in cold water and drain.
In wok or skillet, add 1/4 cup oil. Stir-fry pork and bacon until cooked.
Remove excess oil.
Add onions, noodles and bean sprouts.
Stir-fry.
Add salt, pepper and oyster sauce.
Continue cooking until sprouts are wilted.
Serve with shoyu sauce.
Fill 6-quart pot half full with water.
Add oil and bring to a boil.
Add in noodles and boil until soft.
Drain in colander. Dice round onion and cut green onions into 1 1/2-inch lengths. Brown ground pork in oiled 6-quart pot.
After ground pork is brown, add in round onion and cook briefly.
Add in 1/3 portion of noodles, bean sprouts, green onions, salt and pepper and stir. Continue adding in rest of ingredients in 1/3 portions and stir. Cook until desired consistency is reached (usually very shortly after adding and stirring in ...
Heat oil in skillet until very hot.
Fry char siu for 1 minute. Add next 4 ingredients.
Cook 1 minute.
Add vegetables.
Stir-fry 2 minutes.
Add drained noodles.
Cook 2 minutes.
Put into shallow bowl.
Sprinkle with sesame seed.
Heat the oil in a wok on high heat. Stir-fry the beef, onion and garlic until the beef is browned.
Add the curry powder; stir-fry for 1 min or until fragrant. Add the carrot, celery and mushrooms; stir-fry until the vegetables soften.
Add the chicken stock, oyster sauce, dark soy sauce and noodles; stir-fry for 2 mins. Add the peas and shredded cabbage; stir-fry until the cabbage just wilts.
n a large pot. Cook chow mein noodles until soft, 5
Heat oil in a wok over high heat. Add onion, ginger and garlic and stir-fry for 1-2 mins until onion is tender. Add ground beef and curry powder and cook for 4-5 mins, until browned. Add vegetables, water chestnuts, stock, oyster sauce, soy sauce, red chili and sesame oil. Stir-fry for 1-2 mins until cabbage begins to wilt and vegetables are tender. Add noodles and cilantro and stir-fry for 1 min. Serve sprinkled with peanuts, if using.
Brown and drain ground beef.
Add celery, bean sprouts, water chestnuts, mushrooms, broth, pimientos, soy sauce and ginger; heat over medium heat and mix well.
In a small bowl or jar, mix cornstarch and water until smooth.
Stir cornstarch mixture into beef mixture. Cook until it is bubbly and slightly thickened.
Serve over chow mein noodles or cooked rice.
Brown ground beef and drain. Cook onion and celery in water until celery is tender; drain. Mix all ingredients together except noodles. Place mixture into a glass 9 x 13-inch casserole. Bake 1 hour at 350\u00b0. Cover with chow mein noodles and bake 15 minutes more.
Mix beef cubes and recipe #458575.
Peel and cube
In large skillet, heat oil; lightly saute broccoli.
Add and cook chow mein according to directions on label.
Serves 4.
Brown meat in butter and add celery, onions and 1/4 cup water.
Steam on medium-high for 20 minutes.
After vegetables have steamed add bean sprouts, molasses, soy sauce and salt. Steam 10 minutes more and thicken with cornstarch.
Serve with rice or chow mein noodles.
Warm up 2 cans of beef chow mein with one can of supplied vegies.
Let simmer 7 minutes.
Add the rest of ingredients; salt and pepper to taste.