menu

Chinese Noodle Casserole

Comments

Chinese Noodle Casserole

If you like Chinese food, but don't feel like ordering in takeout, try this recipe for Chinese Noodle Casserole. This tasty main dish casserole recipe has all the classic flavors of Chinese food: ginger, sesame oil, and Chinese rice wine. You may just find that whipping up this Chinese casserole is easier than rifling through that drawer of takeout menus! This easy casserole is a complete meal because it is made with plenty of vegetables. Celery, carrots, bell peppers, water chestnuts, and green onions give this meal that classic Chinese flavor you crave. The rich, soy-based sauce is sweet, savory, and gingery all at once. The sauce isn't as heavy as some typical sauces on Chinese food, so this noodle casserole recipe is loaded with flavor, but isn't weighed down by sauce. Feel free to add cooked chicken to this Chinese Noodle Casserole, for a fun variation on this delicious Chinese-inspired casserole.

Yields6 servings

Preparation Time20 min

Cooking Time40 min

Ingredients

  • 3 celery stalks, chopped
  • 3 carrots, chopped
  • 1 pound Chinese noodles
  • 1/4 cup soy sauce
  • 1/4 cup Chinese rice wine (mirin) or dry sherry
  • 2 teaspoon brown sugar
  • 1 tablespoon sesame oil
  • 1 cup water
  • 1/2 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 1/4 cup beef stock or broth
  • 1 green bell pepper, julienned
  • 1 red bell pepper, julienned
  • 1 can water chesnuts, drained
  • green onions, sliced for garnish

Want to make more restaurant classics at home? Take a look at our printable collection of"Copycat Restaurant Recipes: 17 Casseroles to Make at Home" Free eCookbook

Instructions

  1. Add the carrots, celery, and a teaspoon of water to a bowl and microwave for 2 minutes.

  2. Cook the noodles according to package directions, drain, and place into a 9 x 13-inch baking dish.

  3. Place the soy sauce, Chinese rice wine, brown sugar, sesame oil, water, and ginger into a sauce pan. Bring to a boil.

  4. Combine the beef stock/broth and cornstarch and mix well.

  5. Add to the other sauce ingredients in the sauce pan. Bring to a boil and cook until sauce has thickened. Take off the heat.

  6. Combine the carrots, celery, peppers, and water chestnuts and add to the noodles.

  7. Pour the sauce over the vegetables and noodles, stir to combine.

  8. Bake covered in a 375 degree F oven for 35 to 40 minutes. Garnish with green onions.

close

Main Menu

Categories