Canned Chowmein noodles are a Western invention. In Asia, noodles come in see-through clear plastic or cellophane wrapping. Noodles come in various colors,flavors and kinds. And there are variations of the same noodle to be found in the different countries of the region. Vermicelli noodles sold by the Chinese have a different taste and are of a different color and size than the same noodle to be bought from a Vietnamese manufacturer.
One thing is sure though, Asians love their noodles.
The first recipe is more of a meatloaf jazzed up with crunchy chowmein noodles on top. It does resemble a casserole since the meat is extended with the addition of rice and lots of milk and canned soup.
Our second dish is not authentic asian cooking but we are including it since bean sprouts-waterchestnuts-mushrom combination is a Chinese combination. We spice up the dish with soy sauce and molasses and serve it over the noodles.
Chinese Chow Mein Loaf
1 pound hamburger
1 cup celery, cut into 1/4 inch slices
1 cup onion, cut into 1/4 inch pieces
1 cup rice,cooked
1 can cream of mushroom soup
1 can cream of celery soup
1/4 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1 #2 can chow mein noodles
Brown the hamburger in a wok until it is all separated. Add the celery and onion. Cook over low heat until the onion is transparent.
Add rice to hamburger mixture.
Add the soups to the mixturee, cream of mushroom and celery. Add the milk, salt and pepper. Mix all very thouroughly.
Put into greased 1-1/2 quart casserole. Sprinkle the chowmein noodles over the top. Bake in a preheated 350 degrees Fahrenheit oven for thirty minutes.
Serve with soy sauce on the side if desired.
Serve the casserole hot.
Hamburger Chow Mein
1 pound of pork, veal and beef, ground together
6 medium sized onions in 1/4 inch slices
2 cups celery cut in 1/4 inch slices
1 #2 can of tomatoes
1 # 2 can of bean sprouts
1 # 2 can of mushroom stems and pieces
1 # 7 ounce can water chestnuts, optional
1 T. soy sauce
1 tsp. molasses
1 #2 can Chow Mein noodles
Slowly saute the meat until it is brown in color. The pork in the mixture should supply enough fat for sauteeing and if using a nonstick wok, then meat will not be sticking to pan.
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