MOCK CHOW MEIN HOT DISH
My kids grew up eating this and absolutely love it. They are now serving it to their own families. It's one of my "comfort foods".
Provided by JoAnn
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook ground beef until brown.
- Add onion and celery, cook until almost tender.
- Add remaining ingredients except chow mein noodles.
- Put into a two quart casserole dish.
- Cover and bake at 350 degrees for one hour and fifteen minutes.
- Uncover and layer with chow mein noodles.
- Return to oven, uncovered and bake until noodles are brown, about 15 minutes.
MOCK CHINESE SOUP
I enjoyed this soup in a restaurant more than 30 years ago. It was so delicious, I had to ask for the recipe. Because it's so simple to prepare, it's a joy to make when you're short on time.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
Nutrition Facts : Calories 17 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 580mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
CHOW MEIN NOODLE CASSEROLE
This is a very tasty dish that even my kids love! It can easily be cut in half. It uses soy sauce and chow mein noodles to give it an Asian flair.
Provided by Cindy B :)
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium high heat, saute the ground beef for 5 minutes. Add the onion and celery and saute for 5 more minutes.
- In a separate medium bowl, combine the almonds, rice, soup, water and soy sauce. Mix together well and add to the beef mixture. Place this into a lightly greased 9x13 inch baking dish. Top with chow mein noodles.
- Bake at 350 degrees F (175 degrees C) for 20 minutes.
Nutrition Facts : Calories 597.3 calories, Carbohydrate 41.7 g, Cholesterol 74.8 mg, Fat 35.5 g, Fiber 4.4 g, Protein 28.9 g, SaturatedFat 8.6 g, Sodium 1513.8 mg, Sugar 2.4 g
MOCK CHOP SUEY
My husband grew up on this dish and I now make it for our family. It is a quick and easy dish and tastes very good!
Provided by kbksmama
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown hamburger with onion in a skillet.
- Add all other ingredients except noodles and mix well.
- Place in a greased 3 qt casserole.
- Bake, uncovered, at 350 for 1 hour.
- Stir 3/4 of noodles into casserole and place the rest on top.
- Bake an additional 15 minutes.
Nutrition Facts : Calories 321.9, Fat 17.3, SaturatedFat 6, Cholesterol 55.4, Sodium 1380.6, Carbohydrate 22.1, Fiber 0.8, Sugar 2, Protein 18.6
ONE-POT CHINESE CHICKEN NOODLE SOUP
Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger and leftover roast chicken makes it special
Provided by Tom Kerridge
Categories Lunch, Soup, Starter, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
- Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.
Nutrition Facts : Calories 265 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
MOCK CHOW MEIN CASSEROLE
This is my favorite go to dish for pot lucks and when I just don't want to put a lot of effort into cooking! :)
Provided by RJ Lepper
Categories Casseroles
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350*. In a large skillet brown your hamburger; drain off any excess grease. Add the celery and onion to the pan and sauté until tender crisp.
- 2. Add the Cream of Mushroom and Celery soups and stir to blend. Then add the 2 tbsp soy sauce, or to taste, cooked rice and stir again to blend.
- 3. Grease a 9x13 cake pan and add the mixture. At this time, if you wish, you can cover the top with crispy Chinese noodles, which are found in a bag in the Chinese section at your local grocery store.
- 4. Place on the middle rack and bake for 30-35 minutes or until brown and bubbling around the edges. You can serve with extra crispy Chinese noodles if desired.
CHINESE TAKE-OUT WONTON SOUP
This version of the traditional soup is perfumed with ginger and swimming with flavorful five-spice-flavored pork wontons. Although most chicken stock-based soups taste like a chicken was just waved over the pot, we get big chicken flavor in this recipe by enriching canned chicken stock with extra chicken and vegetables for that rich flavor. From the Chinese Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Clear Soup
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- To make the stock: In a large stockpot, combine the chicken, stock, peppercorns, ginger, onion, carrot, celery and bay leaf. Bring to a simmer over medium-high heat. Reduce the heat to low and continue to simmer the stock uncovered 30 minutes, skimming the froth from the top every now and then and discarding it.
- Strain the stock into another large pot, discarding the bones and vegetables. Skim and discard the fat from the top of the stock with a large spoon. Depending on how aggressively your stock has cooked, it may have reduced somewhat. Taste the stock.
- If it is a little salty, add water in 1/4 cup increments until a balance has been achieved.
- To make the wontons: In a large bowl, combine the pork, 2 Tblsp of green onion, the wine, soy sauce, five-spice powder, and pepper. Mix thoroughly. To taste for seasoning, heat a small skillet and fry a tablespoon size patty until it's no longer pink inside. Taste and adjust seasoning as desired.
- On a work surface, lay out about 6 wonton wrappers, keeping the remaining wrappers covered with plastic so they don't dry out. Moisten the edges with your fingertip dipped in water. Drop 1 Tblsp of the pork filling into the center of each wrapper and flatten it slightly, leaving a generous border. Press another wrapper on top, like ravioli. Press from the center out to the edges to remove any air from the wonton. Run your finger around the edges to seal.
- Arrange the wontons on a parchment-lined sheet pan and refrigerate while you continue with the remaining wrappers and meat mixture. You may have some leftover filling.
- You can make more wontons and freeze them up to 1 month or cook extra for large appetites.
- Bring a large pot of water to a boil over medium-high heat. Add the wontons 6 at a time and cook for 4 minutes, stirring to keep them from sticking to the bottom of the pan. Remove the wontons from the pot and transfer them to a covered dish to keep warm. Repeat until all the wontons are cooked.
- Ladle the stock into bowls and add 2 wontons to each serving. garnish with the chopped green onions. Serve hot.
- The stock can be made up to 2 days in advance.
Nutrition Facts : Calories 354.8, Fat 13, SaturatedFat 4, Cholesterol 41.7, Sodium 962.7, Carbohydrate 36.7, Fiber 1.5, Sugar 8, Protein 20.3
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