Chinese Noodle Casserole

"Chinese Noodle Casserole"
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This Chinese Noodle Casserole has everything you love about Chinese cooking. It’s full of a blend of vibrant colored vegatables nestled in a bed of delicious, glossy Chinese egg noodles. Each bite delivers a delightful little crunch from the water chestnuts and cashews. Every ingredient is flavored with the incredible, sweet and savory sauce that’s so easy to create. Surprise your family tonight with this beautiful and tasty Chinese Noodle Casserole.

What You Need For 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 Chinese Noodle Casserole:

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. Enjoy this Chinese Noodle Casserole.

About Chef Ken

Hi, my name is Chef Ken Christopherson and I'm passionate about cooking casseroles, hence the name "". I hope you enjoy cooking these recipes and sharing them with others as much as I do. Please take some time to write a comment; I'd love to hear from you. Make a great day even better by enjoying a casserole today!

9 Responses to Chinese Noodle Casserole

  1. Connie Johns says:

    This Chinese Casserole sounds fantastic..can’t wait to try it Chef Ken!!

  2. Bernie Deithorn says:

    iooks like good stuff,must try.

  3. Janice says:

    Where is the printbutton? This sounds delicious and I would like to print the recipe.

    • Chef Ken says:


      Thanks for your comment. I just added a print friendly button to all the post. I hope this makes it easier for you. You can also print it in a PDF format. Thanks again.


  4. Carol says:

    I want to thank you for sharing your recipes. I have run into people including family member who have a wonderful recipe But wont share.

  5. Shana says:

    This is a great dish!! I added mushrooms… broccoli…. asparagus cuts…. and chicken… and since I had extra veggies and the chicken I doubled the sauce… turned out perfect and very yummy!!

  6. Sammy says:

    I have made this a several times using what ever vegetables are ripe from my garden. Doubled the sauce for the addes vegies and it was a hit with my teens.

  7. Dianthe says:

    One cup of sugar and two cups of water for the sauce? Are you serious?

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