logo

The Global Domain Name (url) Families.com is currently available for acquisition. Please contact by phone at 805-627-1955 or Email for Details

Affordable Asian-Inspired Meals

One of the best parts of going home to Hawaii is that I get to eat as much Asian food as possible. Japanese, Chinese, Korean, and Thai restaurants can be found on practically every street corner throughout the state. The food is unbelievably delicious and the portion sizes are generous. Plus, there is nothing quite like dining on authentic Asian food in a tropical setting.

Now that I’m back in the Artic… I mean, Wisconsin, I am once again reminded of how much I am missing back home. To console myself I have been making very inexpensive Asian-inspired meals in my own kitchen. They are quite good, but like many recipes, they taste much better when someone else prepares them… and cleans up the kitchen afterwards.

CHOW MEIN CASSEROLE

Ingredients:

2 pounds ground beef

1/2 cup finely diced onion

1 1/2 cup celery, finely chopped

3 tablespoons soy sauce

1/2 teaspoon black pepper

3 cans (10.75-ounce) cream of mushroom soup

3/4 cup water

3/4 cup milk

2 cups cooked white rice

1 can sliced water chestnuts, drained

1 (20-ounce) can bean sprouts, drained

1 cup sliced mushrooms

1 (12-ounce) bag chow mein noodles

Directions:

Preheat oven to 350 degrees.

In a large skillet, brown ground beef, onion and celery, drain excess fat.

Season beef with soy sauce and black pepper. Stir in soup, milk, rice and vegetables.

Spoon mixture into a greased 9 by 13-inch pan.

Cover and bake for 35 minutes, and then top with chow mein noodles and bake uncovered for another 15 minutes.

ASIAN BEEF AND NOODLES

Ingredients:

1-1/4 pounds ground beef

2 packages (3 ounces each) Oriental-flavored Ramen noodles, broken up

2 cups frozen vegetable mixture (broccoli, carrots, red peppers, water chestnuts)

1/4 teaspoon ground ginger

2 tablespoons thinly sliced green onion

Directions:

Heat large nonstick skillet over medium heat until hot.

Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.

Remove from skillet with slotted spoon; season with one seasoning packet from noodles.

Place noodles in skillet. Add vegetable mixture, 2 cups water, ginger and remaining seasoning packet; bring to a boil. Reduce heat; cover and simmer 3 minutes or until noodles are tender, stirring occasionally.

Return beef to skillet; heat through.

Garnish with green onions before serving.

Related Articles:

Save Money–Make Your Own Chinese Restaurant-Style Dishes

Chinese Shrimp and Noodle Salad

Tropical Shrimp Salad

This entry was posted in Beef/Veal and tagged , , by Michele Cheplic. Bookmark the permalink.

About Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. She spent the next ten years as a television anchor and reporter at various stations throughout the country (from the CBS affiliate in Honolulu to the NBC affiliate in Green Bay). She has won numerous honors including an Emmy Award and multiple Edward R. Murrow awards honoring outstanding achievements in broadcast journalism. In addition, she has received awards from the Aircraft Owners and Pilots Association for her reports on air travel and the Wisconsin Education Association Council for her stories on education. Michele has since left television to concentrate on being a mom and freelance writer.