nch baking dish.
Cook egg noodles in boiling salted water until
ine sea salt. Blanch noodles and toss with 1-tablespoon oil. Reserve
oth sides of the chicken with dry mustard, salt, and pepper
eat. Saute beef sirloin tips with onion in the hot skillet
et set while the egg noodles cook.
When noodles are ALMOST done
saute onion and garlic in butter over medium heat.
Stir in meat and brown.
Add flour, salt, pepper and mushrooms.
Cook 5 minutes.
Combine diluted soup with sour cream.
Stir in meat mixture; add parsley and sherry (optional) and simmer 10 minutes. Serve over hot, drained egg noodles that have been cooked according to directions on the package.
Serves 4 to 6.
br>Fill a large pot with lightly-salted water and bring
ater to a boil. Cook egg noodles in the boiling water, stirring
Pat chicken dry; season with salt and pepper.
Turn
eady to serve cook the egg noodles according to package directions.
nion. Pour the 2 cups with beef granules over the potatoes
oil and add egg noodles.
Cook 10 minutes, until egg noodles are just
Season chicken pieces with salt and pepper.
Heat
Cook egg noodles according to package directions.
Put all ingredients (except egg noodles) in crock pot for 4 hours on high or 8 hours on low.
emon) in a bowl. Mash with a fork to combine.
minutes.
Sprinkle lightly with sesame oil and stir.
Cook the noodles: boil 5 cups water with the salt and add the
d 8-12 ounces egg noodles; RETURN to a boil
Place egg noodles in a large heatproof bowl. Cover with boiling water. Separate noodles with a fork then drain.
Heat 2 tsp oil in a wok over high heat. Working in batches, stir-fry chicken until browned. Remove from wok.
Add remaining oil to wok and stir-fry baby corn, Cantonese sauce and 1/4 cup water until corn is tender. Return chicken to wok and add noodles. Stir-fry until hot. Season to taste. Serve sprinkled with spring onions.