small bowl and toss to combine. Set aside for 10
large pot. Cook chow mein noodles until soft, 5 to 6 minutes. Drain
iling water.
Allow mushrooms to stand for 5 minutes,
Saute kielbasa in oil over medium high heat until lightly browned.
Add water and frozen vegetables, cook separating vegetables with a fork until defrosted.
Reduce heat, add soy and cook 4-5 minutes.
Mix cornstarch and water, add to the pan and cook, stirring constantly for about 3 minutes.
Serve over rice and top with Chow Mein Noodles.
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!
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.
Brown ground beef.
During this time, mix together the soups, then add the onion and celery, and add the chow mein noodles in a 2.5 quart dish.
Drain the gound beef when fully cooked, then combine the meat to the dish.
Bake at 375 degrees for 45 minutes, covered with foil.\r\n(This doubles very well! For the chow mein noodles, just use the full 12 oz. bag)
In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender.
Add bean sprouts (if using), mushrooms, water chestnuts, and chicken.
In a large bowl, blend cornstarch with water.
When smooth, add chicken broth and soy sauce to bowl.
Mix well and pour over meat and vegetables.
Bring to a boil, stirring until sauce thickens.
Reduce heat to low.
Cover and simmer 10 to 15 minutes.
Serve over hot, cooked rice and chow mein noodles.
b>to completely coat. Set aside while you cook the noodles.
Cook the chow mein
Boil chicken and cook until done.
Cube chicken when cool. Set aside.
In a medium skillet saute the butter, celery and onion.
Mix all the ingredients together and put in a 2-quart casserole dish; bake at 350\u00b0 for 30 minutes.
If you want a crunchier taste, put the chow mein noodles on top of ingredients 15 minutes before recipe is done, rather than adding to the rest of the ingredients.
uarts lightly salted water to a boil. Cook chow mein in the boiling water
Brown meat in oil, remove and cook celery and onions until just tender, remove.
Return meat back to pot and add beef broth; cook until tender.
Blend cornstarch, 1/4 cup broth and soy sauce.
Stir into meat and heat until thick.
Drop chow mein noodles over plate of rice and add chow mein.
Put beef, pork and whole pieces of chicken in small amount of water.
When tender, remove chicken from bones; skin and dice. Combine diced chicken with beef and pork.
Bring to boil, then add onions, celery and pepper.
Cook for 15 to 20 minutes.
Then add bean sprouts, bamboo shoots and water chestnuts; cook for 15 to 20 minutes.
Combine cornstarch and soy sauce; mix well.
Then add beaded molasses to mixture.
Put this mixture in chow mein and stir constantly until thickens.
Serve hot over noodles.
In a large pot melt butterscotch chips and chocolate chips together.
When all is melted and smooth add chow mein noodles and pecans.
Drop onto wax paper using two teaspoons and let set.
Then put into air tight container.
Freezes good as well.
FRIED NOODLES:.
Cook noodles according to package directions until tender yet
Stew seasoned chicken until tender.
Cool and remove from bone. Cut in small pieces.
Thicken broth chicken was stewed in with cornstarch.
Add bean sprouts (drained), chow mein vegetables (drained), soy sauce, and then add cut up chicken.
Cook rice as you normally would.
Serve chow mein and Chinese noodles on your rice.
Sprinkle generously with soy sauce.
Saute in oil:
onions, celery, drained bean sprouts and drained water chestnuts.
Cook for 2 minutes.
Add cornstarch and soy sauce to liquid drained from sprouts and chestnuts, blending until smooth.
Add broth, sugar and parsley to sauteed vegetables; add chicken and last add the cornstarch-soy mixture.
Cook until thickened.
Serve over rice or chow mein noodles (leftover pork or beef also can be used).
Cook the egg noodles according to pack instructions, then refresh in
Saut chicken (or shrimp) until done.
Remove form pan and saut celery and onion.
Add bean sprouts, bamboo shoots, water chestnuts and drained mushrooms (if desired).
When celery and onions are half-tender, add liquid from vegetables to cornstarch. Blend and pour in pan.
Return chicken (or shrimp) to pan and cook to desired consistency (this doesn't take long).
Serve with rice and chow mein noodles, if desired.
Also, soy sauce is good.
Brown the first three ingredients.
Butter a casserole dish and add rice.
Set aside.
Add a can of cream of chicken (or mushroom) soup and two soup cans water.
Add four tablespoons of soy sauce. Place in casserole dish, cover and bake for one hour at 350\u00b0.
Uncover and add a can of chow mein noodles and cook 30 more minutes uncovered.
This is a great dish to cook ahead.