Rub ribs thoroughly with the Chinese Dry Marinade.
Let stand at room temperature for 1 to 2 hours.
Arrange ribs ends down on cooking grill or place bones upright in rib rack.
Smoke-cook until done.
Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce.
ater to boil.
Add dry noodle and cook until aldente for
Spread the dry rice evenly into a greased roaster.
Sprinkle the seasoning packet over the top of the rice.
In a large bowl, stir together the vegetables, soup, water and mushrooms.
Pour this over the rice.
Arrange the pork chops on top.
Sprinkle with salt and pepper.
Cover with foil and bake for 1 1/2 hours at 350\u00b0.
Place half the Chinese noodles in a casserole.
Top with drained vegetables, drained mushrooms (mix mushroom liquid with soup), diced chicken style product, soup, remaining noodles and cashews.
Bake 35 to 40 minutes at 350\u00b0.
br>SHITAKE MUSHROOMS- If using dry ones, soak in warm water
ut on paper towels to dry.
Heat the oil in
To assemble, spoon chicken and noodle mixture into lettuce cup. Wrap
nd reserve for use in Noodle Soup; let them cool. Discard
ide) add one fried crispy noodle birds nest or if using
inse under cold water, pat dry with paper towels and set
Cook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and cilantro.
Wash cucumber. Slice diagonally into 1/4\" thick slices. Slice into strips. Set aside.
Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. Do not burn garlic or it will take on an acrid smell and taste. (If this happens, throw it out and start over.).
Add sugar and vinegar.
Add noodle to wok, stirring and tossing to mix until noodle is heated through.
Place on plates and surround with cucumber strips.
Combine garlic, ginger, five-spice, honey, marmalade and kecap manis in a large bowl. Add ribs and toss until coated. Cover; refrigerate overnight.
Heat an oiled grill pan on high heat. Drain ribs; reserve marinade. Cook ribs, brushing occasionally with reserved marinade, for 5 mins each side, or until cooked through.
For the crunchy noodle salad, whisk vinegar, sugar, soy sauce, sesame oil and garlic in a small bowl. Place remaining ingredients in a large bowl. Add dressing; toss gently to combine. Serve with ribs.
he serving plates.
This recipe can be prepared a day
he TV).
Note: This recipe can use a whole chicken
minutes
While the noodle cakes cook, reheat the vegetables
Fry hamburger or sausage, pepper, onion and celery until tender.
In a large bowl, mix soups, rice and water well with electric mixer.
When soup mixture is mixed well, add meat.
Mix all this together.
Bake at 300\u00b0 for 1 1/2 hours, covered.
Stir often, because rice settles to the bottom.
The last 1/2 hour, add the dry Chinese noodles; leave uncovered.
Melt all morsels over hot water.
When melted, add Chinese noodles and nuts.
Drop by teaspoon onto wax paper.
Chill in refrigerator.
I usually double this recipe.
They go fast!
Melt chocolate chips in a heavy saucepan over low heat, stirring constantly.
Remove from heat and quickly stir in noodles (and nuts or raisins) so that they are evenly coated.
Dip out by teaspoons onto waxed paper.
Chill and refrigerate.
Yields about 12 clusters.
You may want to double or triple the recipe.
erve.
Re \"Chinese sweet sauce\": the recipe nor book do not
In a large skillet brown chicken in oil, stirring constantly until juices run clear.
Add the onion, broccoli, carrots and peas. Cover skillet and steam for 2 minutes.
Add the Chinese noodles and teriyaki sauce. Stir noodles into chicken/vegetable mixture, making sure they are coated with sauce. When the noodles wilt, serve.