|Canned chow mein noodles||3 Ounce (1 Can)|
|Canned tomato sauce with chopped onion||8 Ounce (1 Can)|
|Egg||1 , beaten|
|Chopped celery||1/4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Ground ginger||1/8 Teaspoon|
|Ground beef||1 Pound|
|Packed brown sugar||1 Tablespoon|
|Soy sauce||2 Teaspoon|
|Frozen pea pods||6 Ounce (1 Package)|
|Oil||1 Tablespoon (For greasing)|
Finely crush 1 cup of the noodles; combine with 2/3 cup of the tomato sauce.
Let stand 5 minutes to soften.
In large bowl combine egg, celery, the 2 tablespoons soy sauce, ginger, and noodle mixture.
Add beef; mix well.
Press into an oiled 3-cup ring mold (6 1/2 inches in diameter and 2 1/2 inches deep).
Invert mold into a 9-inch glass pie plate; remove mold.
Micro-cook, covered with waxed paper, till done, about 10 minutes, turning dish every 3 minutes.
Drain off excess fat.
Combine remaining tomato sauce, sugar, and 2 teaspoons soy sauce; brush on meat ring.
Cook, uncovered, 30 seconds.
Cover; keep hot.
In a 1-quart casserole combine pea pods and 2 tablespoons water.
Micro-cook, covered, till tender, about 4 minutes, tossing twice with a fork.
Toss with remaining chow mein noodles and butter.
Micro-cook, uncovered, 15 seconds.
Transfer meat to serving plate.
Surround with vegetable mixture.
Serving size Complete recipe
Calories 2239Calories from Fat 1458
% Daily Value*
Total Fat 164 g252.3%
Saturated Fat 57 g285%
Trans Fat 0 g
Sodium 4304 mg179.33%
Total Carbohydrates 104 g34.7%
Dietary Fiber 12 g48%
Sugars 23 g
Protein 101 g202%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet