aste, ginger, star anise, and Chinese five-spice powder.
Cook
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.
Prepare Spicy Seasoning Mix. Store in airtight
hili sauce or with more Chinese mustard.
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.
Combine Spicy Sauce Ingredients.
Cut up chicken to desired size.
Peel eggplant and cut up to desired size.
Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain.
Stir Fry garlic in wok, about 10 seconds.
Cook chicken.
Add Spicy Sauce into wok and simmer then add cornstarch.
Add eggplant and stir, about 30 seconds.
Serve and Enjoy!
remove from grill.
Combine Spicy Aioli Mayonnaise ingredients and spread
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.
o broil.
Make the Spicy Seasoning Mix. Arrange the potatoes
tock, oyster sauce, Amoy Sichuan Spicy Noodle Sauce, garlic, chili paste with
OTE:.
The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
inutes) and set aside.
CHINESE GREENS- Can be any type