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Mom's Chow Mein

LaDee Holdsworth


  • 1 package chinese egg noodles
  • 1 bell pepper, cut in wedges
  • 1 onion, cut in pie wedges
  • Beef, partially frozen and sliced thin


  • 1/4 cup soy sauce
  • 1/8 cup water or chicken broth
  • 1/2 tsp ginger
  • 1/4 tsp garlic powder
  • 1 tsp white sugar


Chinese Egg Noodles

  1. Cook noodles early in day. Refrigerate. 20 minutes before serving, fry in oil, turning often until golden brown and crisp.
  1. Fry pepper and onion, set aside.
  1. Fry beef and add sauce. Cook. Add vegetables and noodles. Serve.