minutes
While the noodle cakes cook, reheat the vegetables
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.
Brown the onion in small amount of fat.
Mix and brown ground beef.
Drain the fat.
Add water chestnuts, mushrooms, chicken soup, salt, pepper and Accent to taste.
Simmer slowly until done and add sour cream just before serving.
Stir until hot through. Serve over Chinese noodles.
Place the first 3 ingredients over low heat, stirring until melted.
Add Chinese noodles.
Drop by spoonfuls on wax paper.
Melt butterscotch bits and peanut butter together over low heat.
Then add Chinese noodles.
Stir in good and drop by spoonfuls on waxed paper to cool.
In small bowl, stir together mustard and mayonnaise.
In separate bowl add chicken, celery, onion, pineapple, and oranges. Stir in mustard/mayonnaise mixture.
Chill.
Right before serving, stir in Chinese noodles.
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.
Boil sugar, Karo syrup and margarine for 2 to 3 minutes.
Add peanut butter; make sure it melts.
Add vanilla and Chinese noodles.
Fill miniature paper cups.
Work fast, as mixture becomes difficult to work with as it cools off.
Combine all ingredients except noodles.
Refrigerate overnight or at least 4 hours.
Before serving, add the Chinese noodles.
Melt chocolate and butterscotch chips together.
Stir in chinese noodles and peanuts.
Drop by spoonfuls on wax paper lined cookie sheet.
Let cool.
Store in airtight container in refrigerator.
inutes) and set aside.
CHINESE GREENS- Can be any type
To assemble, spoon chicken and noodle mixture into lettuce cup. Wrap
s crisp, then flip the noodle pancake with a spatula and
ide) add one fried crispy noodle birds nest or if using
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.
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!
erve.
Re \"Chinese sweet sauce\": the recipe nor book do not
Combine 1 1/2 cups hot water, milk and margarine.
Bring just to a boil.
Add pasta, contents of seasoning packet and Chinese sausage.
Reduce heat to medium.
Boil, uncovered, stirring frequently, 5 to 7 minutes.
Add sugar peas.
Stir before serving.
Mix noodle soup, cream of mushroom soup, tuna and evaporated milk. Add Chinese noodles. Put in pan. Sprinkle chips over top. Bake at 350 degrees until it bubbles, about 20 minutes.