Chinese Noodles Recipe

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chinese noodles

christina boatman


my grandma was a southern woman and used to serve this dish all the time. She served it with fried corn and cottage cheese. She had to make two huge pots full of it one pot with green beans and the other with out green beans. If you were not at the table when it was served you probably were not going to get any. The reciepe calls for soy sauce and beads of molassis. The soy sacue is found almost anywhere and the beads of molassis can be found at an international or an asian store. If you can find the beads of molassis stock up on it, it is in a small jar, must be refrigerated after opening.

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20 Min


2 Hr


3 lb
pork chop suey meat
2 stick
butter, room temperature
2 can(s)
green beans
1 pkg
egg noodles, no-yolk variety
1 c
celery stalk, chopped finely
1 c
onions, small white, chopped finely
soy sauce for taste
beads of molassis for color

Directions Step-By-Step

Brown the pork chop suey meat on all sides then boil it in water until really tender. Takes about an hour and can be done in same pot. In another pot bring to boil salted water for noodles. While those two pots are going dice the celery and onions finely and put them in a saute pan together, saute with 1 stick of butter. Drain the green beans. Keep checking the meat and adding water as needed.
Cook the noodles according to package directions. Drain place back into pan while still hot, add 1 stick of butter. This will color the noodles slightly. When the meat is tender almost falling apart add the green beans, the sauted onions and celery stiring well. Then add noodles. Use the soy sauce for taste and beads of molassis for the dark brown color.