Chinese Noodles Baked

Ingredients

• half a pound of noodles
• a quarter of a pound of boiled ham
• a quarter of a pound of boiled fresh, lean pork
• the breast of half a boiled chicken
• a handful of dried mushrooms
• an onion minced
• a little parsley
• two tablespoons of flour

Method

1. 1

   Drop noodles in boiling water, skim out after three minutes, and drain.

2. 2

   Shred ham, pork, chicken, and chop mushrooms.

3. 3

   Fry ingredients separately in oil, layer in a baking dish, make gravy with leftover oil and mushroom water, pour over noodles, cover, and bake for half an hour.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 40. The excerpt below is the record exactly as published.

CHINESE NOODLES BAKED Use half a pound of noodles. Drop a few at a time in boil- ing water. Skim out in three minutes and place in a colan- der under cold water ; then drain and cut into inch lengths. Shred a quarter of a pound each of boiled ham, boiled fresh, lean pork and the breast of half a boiled chicken. Pour boiling water over a handful of dried mushrooms, drain and chop. Mince an onion and a little parsley. Fry all of these ingredients separately in peanut oil (or olive oil) ; then arrange in a covered baking dish in layers. Add two tablespoons of flour

Cook this with the app: pantry check, scaling, and the assistant.