by Jack Lemmon
Top salad with slices of avocado and grilled tuna; drizzle with salad dressing to taste.
Nutrition Information
Calories: 252 calories
Total Fat: 19.3 g
Cholesterol: 19 mg
Sodium: 207 mg
Total Carbohydrate: 9.3 g
Protein: 12.4 g
Shrimp Chinese Chow Mein
"Shrimp, red pepper, green pepper, celery and onion in mushroom soup, served over chow mein noodles."
Serving: 6 | Prep: 15 m | Cook: 10 m | Ready in: 25 m
Ingredients
2 cups chopped celery
1 onion, diced
1 red bell pepper, sliced
1 pound fresh shrimp, peeled and deveined
1 (15 ounce) can mixed vegetables, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup soy sauce
1/2 cup green bell pepper, chopped
4 cups chow mein noodles
Direction
In a large saucepan, combine celery, onions, red pepper, and shrimp. Cook over medium heat until shrimp are pink.
Mix in canned vegetables and mushroom soup, soy sauce, and green pepper.
Heat thoroughly. Serve over chow mein noodles.
Nutrition Information
Calories: 335 calories
Total Fat: 13.9 g
Cholesterol: 115 mg
Sodium: 1365 mg
Total Carbohydrate: 31.9 g
Protein: 21.2 g
Snow on the Mountain II
"A delicious buffet meal!"
Serving: 8 | Prep: 30 m | Cook: 10 m | Ready in: 40 m
Ingredients
2 cups uncooked long-grain rice
2 (10.75 ounce) cans condensed cream of chicken soup
3 cups chicken broth
2 (5 ounce) cans chow mein noodles
3 tomatoes, sliced
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1 (20 ounce) can pineapple chunks, drained
1 cup shredded Cheddar cheese
1/2 cup slivered almonds
1/2 cup shredded coconut
1/2 (4 ounce) jar diced pimento peppers, drained
Direction
In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a medium saucepan over medium heat, combine chicken soup and broth. Stir and simmer for 8 to 10 minutes, or until heated through.
On 8 plates layer cooked rice, chow mein noodles, chicken soup mixture, tomatoes, celery, green pepper, green onion, pineapple, cheese and more chicken soup mixture. Top with almonds, coconut and pimentos.
Nutrition Information
Calories: 626 calories
Total Fat: 27.6 g
Cholesterol: 21 mg
Sodium: 762 mg
Total Carbohydrate: 82.1 g
Protein: 14.9 g
Spicy Beef and Broccoli Chow Mein
"I just mixed familiar Asian flavors together to make this oh-so-simple dish. Sometimes simplicity makes the best dishes. This is fast dinner to whip up any night to break the normal dish routine."
Serving: 2 | Prep: 10 m | Cook: 10 m | Ready in: 4 h 20 m
Ingredients
1/4 cup soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon red wine vinegar
1 tablespoon sesame oil
1 tablespoon garlic powder
1 tablespoon honey
2 teaspoons chile sauce (optional)
1 teaspoon freshly ground black pepper
1/2 pound thinly-cut flat iron steaks
1 cup broccoli florets
6 ounces dried chow mein noodles
1 tablespoon olive oil, or more as needed
1/4 white onion, chopped
4 cloves garlic, minced, or more to taste
Direction
Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, sesame oil, garlic powder, honey, chile sauce, and black pepper together in a bowl until marinade is smooth. Brush marinade onto steak strips and broccoli, reserving some for the noodles. Refrigerate for 4 hours to overnight.
Bring a large pot of lightly salted water to a boil. Cook chow mein noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain.
Heat oil in a wok or deep skillet over medium heat; cook and stir onion for 3 minutes. Add garlic and beef-broccoli mixture; cook and stir until beef is cooked through, 1 to 2 minutes. Add noodles and reserved marinade; toss using tongs and cook until heated through, 1 to 2 minutes.
Nutrition Information
Calories: 672 calories
Total Fat: 29.9 g
Cholesterol: 164 mg
Sodium: 2885 mg
Total Carbohydrate: 66.1 g
Protein: 37.6 g
StirFried Shanghai Noodles
"Use the best, freshest ingredients you can find. This Shanghai noodle dish is a delicious combination of sweet, salty, spicy, and savory flavors."
Serving: 4 | Prep: 25 m | Cook: 25 m | Ready in: 50 m
Ingredients
1 (12 ounce) package fresh Chinese egg noodles
1 (8 ounce) package bean sprouts
2 tablespoons canola oil
1 chicken breast half, cut into matchstick-sized strips (optional)
2 stalks celery, cut into matchsticks
3 green onions, sliced into thin strips
2 cloves garlic, crushed
1 tablespoon XO sauce (optional)
4 ounces oyster mushrooms, cut into matchsticks
3 tablespoons mushroom-infused soy sauce
2 tablespoons oyster sauce
1 tablespoon brown sugar
1/2 cup unsalted chicken stock
Direction
Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.
Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock; reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes more.
Nutrition Information
Calories: 432 calories
Total Fat: 16.2 g
Cholesterol: 69 mg
Sodium: 1032 mg
Total Carbohydrate: 53.3 g
Protein: 21.3 g
Thai Peanut Chicken Lo Mein
"Kids love this, and we always get rave reviews and requests for the recipe. You can add additional vegetables as desired (broccoli, snow peas, etc.), though you may then need to increase the amount of peanut sauce if you add significant amounts of veggies."
Serving: 6 | Prep: 20 m | Cook: 25 m | Ready in: 45 m
Ingredients
7 ounces Chinese-style chow mein stir-fry noodles
Peanut Sauce:
1/4 cup soy sauce
3 tablespoons creamy peanut butter
3 tablespoons vegetable oil
2 tablespoons white sugar
4 teaspoons rice wine vinegar
4 teaspoons sesame oil
Stir-Fry:
vegetable oil, divided
2 teaspoons sesame oil, divided
3 skinless, boneless chicken breast halves, cut into cubes
1 tablespoon minced garlic
1 tablespoon minced fres
h ginger root
2 cups thinly sliced cremini mushrooms
2 cups bean sprouts
1/2 cup chopped green onion
1/4 cup chopped cilantro
Direction
Bring 2 quarts lightly salted water to a boil. Cook chow mein in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
Whisk soy sauce, peanut butter, 4 teaspoons vegetable oil, sugar, vinegar, and 4 teaspoons sesame oil together in a bowl until smooth.
Heat 2 teaspoons vegetable oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Sauté chicken, garlic, and ginger in hot oil until chicken is no longer pink in the center, 5 to 10 minutes. Remove chicken mixture with a slotted spoon to a bowl, retaining drippings in the skillet.
Heat an additional 1 tablespoon vegetable oil and 1 teaspoon sesame oil in the skillet with the drippings; sauté mushrooms until fragrant, 15 to 30 seconds.
Return the chicken to the skillet; add drained chow mein noodles, bean sprouts, and green onion. Toss mixture to distribute chicken and vegetables throughout the noodles. Drizzle peanut sauce over the noodles and toss to coat; cook until sauce is warmed, about 1 minute. Remove skillet from heat and garnish with cilantro.
Nutrition Information
Calories: 463 calories
Total Fat: 28.5 g
Cholesterol: 35 mg
Sodium: 929 mg
Total Carbohydrate: 30.3 g
Protein: 23 g
Tuna Cashew Casserole
"This is a tasty, fast, and easy casserole that every member of the family will love. My mom used to make this for us when we were kids."
Serving: 4 | Prep: 10 m | Cook: 30 m | Ready in: 40 m
Ingredients
1 (3 ounce) can chow mein noodles
1 (5 ounce) can chunk light tuna in water, drained
1 cup roasted salted cashews
1 cup diced celery
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
Direction
Preheat an oven to 375 degrees F (190 degrees C).
Measure 1/2 cup of the chow mein noodles and set aside. Combine the remaining noodles, tuna, cashews, celery mushroom soup, and water in a 1 1/2 quart baking dish. Top with the 1/2 cup of noodles you set aside.
Bake in the preheated oven until heated through, about 30 minutes.
Nutrition Information
Calories: 408 calories
Total Fat: 25.3 g
Cholesterol: 9 mg
Sodium: 908 mg
Total Carbohydrate: 30 g
Protein: 18.1 g
Twig Salad
"I got this recipe from a very dear friend who got it from a co-worker. We tried it and people just go crazy. It's especially great for parties and family get-togethers."
Serving: 6 | Prep: 20 m | Cook: 5 m | Ready in: 25 m
Ingredients
1/2 cup vegetable oil
1/4 cup white sugar
1/4 cup white vinegar
1/2 teaspoon salt
1 teaspoon salt-free herb and spice blend
1/4 teaspoon ground black pepper
1 1/2 heads iceberg lettuce, torn into bite-sized pieces
1 pound chopped cooked chicken breast meat
1 (5 ounce) can chow mein noodles
1 (2.25 ounce) package blanched slivered almonds
1/4 cup sesame seeds, lightly toasted
4 green onions, chopped
2 teaspoons poppy seeds
Direction
In small bowl, whisk together the oil, sugar, vinegar, salt, seasoning blend, and pepper. Set aside.
In a large bowl, combine the lettuce, chicken, chow mein noodles, almonds, sesame seeds, green onions, and poppy seeds. Toss to blend. Pour salad dressing over the salad just before serving.
Nutrition Information
Calories: 574 calories
Total Fat: 37.8 g
Cholesterol: 57 mg
Sodium: 432 mg
Total Carbohydrate: 31 g
Protein: 29.3 g
Vegetable Lo Mein Delight
"A great meal with celery, mushrooms, red bell peppers, onion, and much more."
Serving: 4 | Prep: 15 m | Cook: 15 m | Ready in: 30 m
Ingredients
8 ounces angel hair pasta
3/4 cup chicken broth
1/4 cup soy sauce
1 tablespoon cornstarch
2 tablespoons canola oil
1 3/4 cups chopped celery
1 3/4 cups sliced fresh mushrooms
1 3/4 cups sliced red bell peppers
1/2 cup sliced onion
2 cups bean sprouts
2 cups snow peas
1 cup chow mein noodles
Direction
Bring a pot of lightly salted water to a boil. Add angel hair pasta and cook for 3 to 5 minutes or until al dente; drain.
In a small bowl, whisk together the chicken broth, soy sauce, and cornstarch.
Heat the oil in a wok over medium-high heat. Stir in the celery, mushrooms, peppers, and onion, and cook about 3 minutes. Add the broth mixture, bean sprouts, and snow peas. Continue to cook and stir about 5 minutes, until vegetables are tender but crisp.
In a large bowl, toss together the cooked pasta and the vegetable mixture. Top with chow mein noodles to serve.
Nutrition Information
Calories: 397 calories
Total Fat: 12.6 g
Cholesterol: 0 mg
Sodium: 1115 mg
Total Carbohydrate: 61.6 g
Protein: 14.6 g
Yummy Bok Choy Salad
"This is hands down the best salad that I've ever had. It is definitely a family favourite, and I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference."
Serving: 4 | Prep: 20 m | Ready in: 20 m
Ingredients
1/2 cup olive oil
1/4 cup white vinegar
1/3 cup white sugar
3 tablespoons soy sauce
2 bunches baby bok choy, cleaned and sliced
1 bunch green onions, chopped
1/8 cup slivered almonds, toasted
1/2 (6 ounce) package chow mein noodles
Direction
In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.
Nutrition Information
Calories: 458 calories
Total Fat: 33.5 g
Cholesterol: 0 mg
Sodium: 868 mg
Total Carbohydrate: 35.9 g
Protein: 6.4 g
Chapter 2: Egg Noodles
***
A1 Chicken Soup
"A quick and easy chicken soup recipe for hurried cooks. Use any favorite veggies!"
Serving: 16 | Prep: 15 m | Cook: 1 h 45 m | Ready in: 2 h
Ingredients
2 tablespoons vegetable oil
2 skinless chicken leg quarters
1/2 cup chopped onion
2 quarts water
3 cubes chicken bouillon, crumbled
1 stalk celery, chopped
3 carrots, chopped
1 clove roasted garlic, minced
salt and pepper to taste
1 (12 ounce) package thin egg noodles
Direction
In a large pot over medium heat, cook chicken pieces in oil until browned on both sides. Stir in onion and cook 2 minutes more. Pour in water and chicken bouillon and bring to a boil. Reduce heat and simmer 45 minutes.
Stir in celery, carrots, garlic, salt and pepper. Simmer until carrots are just tender. Remove chicken pieces and pull the meat from the bone. Stir the noodles into the pot and cook until tender, 10 minutes. Return chicken meat to pot just be
fore serving.
Nutrition Information
Calories: 119 calories
Total Fat: 3.9 g
Cholesterol: 26 mg
Sodium: 241 mg
Total Carbohydrate: 15.1 g
Protein: 5.8 g
Amish Casserole
"A satisfyingly rich and hearty casserole from the Pennsylvania Dutch country."
Serving: 6 | Prep: 20 m | Cook: 35 m | Ready in: 55 m
Ingredients
1 pound ground beef
1 (10.75 ounce) can condensed tomato soup
1/4 cup brown sugar
1/8 teaspoon black pepper
1/4 teaspoon salt
1 (10.75 ounce) can condensed cream of chicken soup
1 (12 ounce) package wide egg noodles
10 slices American cheese
Direction
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until tender, about 7 minutes. Drain and return to the pan. Mix in the cream of chicken soup until noodles are coated.
Crumble the ground beef into a large skillet over medium-high heat. Drain the grease, and stir in the tomato soup, brown sugar, pepper and salt. Spread half of the beef in the bottom of a greased 2 1/2 quart casserole dish. Arrange 5 slices of cheese over the beef. Top with half of the noodles, then repeat layers ending with cheese on top.
