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[nverland]

Chinese Noodle Casserole

(1) 1 lb pkg Chinese egg noodles – cooked
1 cup bean sprouts
1 cup cashews
1/2 cup frozen peas
(1) 8 oz. can sliced water chestnuts
1/2 cup sliced celery
1/2 cup sliced carrot
1/4 cup chopped green onion
2 tsps shredded ginger
1/2 cup julienned red bell peppers
1/2 cup julienned green bell peppers
1 cup fresh mushrooms – quartered

Chinese Noodle Casserole Sauce:
2 cups water
1 cup soy sauce
1 cup granulated sugar
3/4 cup water + 3 tbsp corn starch

How To Make:
Preheat oven to 380 degrees. Cook Chinese egg noodles, drain and set aside. In a large saute pan over medium heat create the sauce by adding water, soy sauce and sugar; bring to a boil, stirring often. In a small bowl combine cornstarch with 3/4 cup cold water and mix well. Add this cornstarch mixture to the sauce and stir until thickened; remove from heat.
Add cooked Chinese egg noodles, bean sprouts, cashews, peas, water chestnuts, celery, carrot, green onion, ginger, red and green bell pepper and mushro0ms to the sauce, stir well and transfer to an 11″ x 15″ casserole dish, cover and bake at 380 degrees for 40 minutes.