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Big Chucker Noodles Recipe

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This recipe for Big Chucker Noodles is from The Haase Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- 1 1/2 cups beef or chicken, cut in strips
- 1/4 tsp. pepper
- 1 tsp sugar
- 4 tablespoons soy sauce
- 1/2 tsp. corn starch
- 2 tablespoon cooking wine
- 2 slices fresh ginger, shredded or 1/4 tsp ground
- 1 tablespoon garlic chili sauce
- 2 cloves garlic
- 4 tablespoon oil
- 1 cup onion, thinly sliced
- 1 cup celery, sliced diagonally
- 1 cup mushrooms, sliced
- 2 cup bean sprouts or shredded cabbage
- 1 green pepper, sliced
- 1/2 tsp. salt
- 1 cup consomme
- 1/2 cup water
- 1 package 14 oz Farkay steamed noodles, prepared
Directions:
Directions:
Place 14 oz. pkg. of noodles into 8 cups lightly salted boiling water. Boil 1-2 minutes, pour into colander for draining and cooling.
Combine meat with pepper, 2 tablespoons soy sauce, sugar, cornstarch, wine, ginger, garlic, and hot chili sauce. Mix well and let marinate for a minimum of 30 minutes.
Heat 2 tablespoons oil in wok or frying pan. Add onions, celery, mushrooms, cabbage, green pepper, salt pepper and 2 tablespoons soy sauce. Mix and cook on high for 2 minutes.
Add beansprouts, FARKAY STEAM FRIED NOODLES and consomme. Mix and cooked covered for 1-2 min.. Arrange on deep platter.
Heat remaining 2 tablespoons of oil in wok. Add the marinated meat and cook on high heat for 2 minutes stirring constantly. When meat has changed color, stir in water. When gravy thickens, pour over noodles.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
SOURCE: Traditional

 

 

 

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