hickened. Serve chicken mixture over fried Chinese noodles or hot rice.
Mix together until well blended.
Put into 2-quart casserole and cook 40 minutes; remove from oven.
Top with 1 can fried Chinese noodles.
Put in oven and brown noodles.
lay a small handful of fried Chinese noodles on top for kindling.
Put noodles in 4 cups of salted boiling water. Cook 1-2 minutes. Stir occasionally.
Drain and dry.
Heat oil in wok or frypan until smoking hot.
Add ginger and onion stir for 30 seconds.
Add noodles and fry for 5 minutes over med heat.
Add sauce, and stir until coated.
Serve hot or cold.
Sometimes I add some julienned carrots or broccoli to this.
Brown meat and saute onions. Combine all ingredients, except noodles. Bake 1 hour at 350\u00b0. Top with one can Chinese Noodles and bake 15 minutes more.
n the meantime boil the Chinese noodles (this should take five to
Cook 1 package (8 oz) thin Chinese noodles according to package directions. Drain; rinse under cold water until completely cool. Transfer to a large bowl; toss with 1 Tbs vegetable oil.
In a small bowl, whisk together 1/4 c fresh lime juice, 2 Tbs soy sauce, 1 tsp toasted sesame oil, 2 tsp light brown sugar, and 1/8 to 1/4 tsp crushed red pepper; whisk in 3 Tbs chopped fresh cilantro.
Pour over noodles, season with coarse salt and ground pepper.
Toss and serve.
Melt together morsels and peanut butter over hot water (not boiling) or in a microwave for 1 minute and stir.
If not long enough, give it another 30 seconds to 1 minute.
When melted, stir in Chinese noodles.
Mix well and drop on wax paper by teaspoon. Let harden.
Melt chips and add Chinese noodles; mix together.
Add peanuts; mix.
Put on wax paper.
Wait until cool to serve.
Melt morsels and peanut butter.
Add Chinese noodles to mixture.
Chop up in the melted mixture. Drop by spoonfuls on wax paper.
Let cool.
Cook noodles according to package directions, drain and toss with sesame oil.
Combine sherry, oyster sauce, sugar and pepper in a small dish and set aside.
In a large skillet, heat oil on high, add garlic and ginger and cook 30 seconds.
Add mushrooms, cabbage and carrots, stir fry until crisp tender (about 1-2 minutes).
Stir in sherry mixture, add noodles and toss.
Slice radishes into match-stick size pieces.
Combine radish in large bowl with capsicum, cabbage, onion, sprouts and noodles.
Only add noodles just before serving.
Pour sweet and sour dressing over salad.
Toss salad to combine dressing with salad.
To make dressing: Combine all ingredients in a screw top jar, shake well.
o a boil.
Add noodles and cook 3 minutes for
Fry the 2 strips of bacon crisp.
Drain and crumble.
Tear spinach; add bacon and 1 to 2 hard-boiled eggs, sliced.
May add drained bean sprouts, fried Chinese noodles and water chestnuts. Toss with dressing.
Garnish with sliced or whole black olives and some of the hard-boiled egg slices.
Combine all the dressing ingredients in a saucepan; stir well until the sugar dissolves. Cool.
Toss all salad ingredients (except the noodles) together in a bowl; add dressing and mix well.
Just before serving, add the noodles and toss thoroughly again.
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.
In a bowl, mix finely sliced cucumber, onion and all the Sesame dressing ingredients. Cover and leave in the fridge - you can prepare this up to the night before.
Shred cabbage into a large bowl, and mix through capsicum, parsley and coriander leaves. If this is dry, it will keep loosely wrapped in the fridge for up to 48 hours.
Just before serving pour marinated cucumber mixture over the top. Add the noodles and mix well. Sprinkle with toasted sesame seeds.
Heat oil in fry pan. Add the meat, salt, soya sauce, and garlic; brown quickly and remove from pan.
To the pan add onion, celery, mushrooms, and bean sprouts and fry a few minutes. Add meat.
Mix cornstarch with mushroom liquid and add to pan. Heat until hot and thickened.
Chinese noodles may be added before serving.
Service with rice. NOTE: Leftover meats may be used in this recipe. Serves 4.
Wheatland Bounty.
ring to the boil; Add Chinese noodles or spaghetti and cook as
brown hamburger, onion, and celery.
put in dutch oven.
combine soups water, soy sauce, and rice with hamburger.
bake for 1 hour in 375o oven.
stir once or twice during cooking time.
serve over the chinese noodles.
add more soy sauce to your liking.