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.
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