Chinese Noodles
Chinese Noodles offer a delightful combination of tender vegetables, crunchy chestnuts, and savory mushroom soup, all tossed with flavorful noodles and cashews. This dish is perfect for a comforting, hearty meal that appeals to lovers of Asian-inspired cuisine and nutty, umami flavors.
Ingredients
Instructions
- Saute chopped celery and chopped onion in 2 tablespoons of oil until tender.
- Add the canned mushrooms (with liquid), sliced chestnuts, mushroom soup, mushroom and chestnut liquid, and the dry noodles to the vegetables in the casserole dish.
- Mix in cashews and the broth packets.
- Put the mixture in a greased casserole dish.
- Bake at 350°F until heated through, about 30 minutes.
Tips & Substitutions
For a quicker meal, consider using pre-cooked noodles or adding leftover proteins like chicken or tofu. If you prefer a vegetarian version, substitute the broth with vegetable broth and opt for vegan mushroom soup. You can also add vegetables like bell peppers or snap peas for added crunch and nutrition. This dish pairs well with a side of Vegetable Stir-Fry for a balanced meal.
Serving Suggestions
Serve this dish hot from the oven, garnished with additional cashews for crunch and a sprinkle of green onions for freshness. It pairs beautifully with a side of Peppersteak or steamed vegetables. For an added touch, drizzle some soy sauce or sesame oil on top just before serving for extra flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the noodles in a microwave-safe dish, cover with a damp paper towel to retain moisture, and heat in 30-second intervals until warmed through. Alternatively, you can reheat on the stovetop with a splash of water to avoid drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chinese Noodles contains roughly 971 calories, with 13g protein, 75g carbohydrates, and 72g fat. It is an excellent source of iron (32% of the Daily Value), protein (26% of the Daily Value), and vitamin D (22% of the Daily Value), and a good source of potassium and vitamin C. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh mushrooms instead of canned?
Yes, you can definitely use fresh mushrooms! Sauté them with the celery and onion until they release their moisture and become tender. You may want to add a little extra broth or liquid to account for the difference in moisture compared to canned mushrooms.
Is this dish suitable for meal prep?
Absolutely! This casserole holds up well in the fridge and can be made in advance. Just prepare it as directed, then store it in the fridge before baking. When you're ready to eat, simply bake it straight from the fridge, adding a few extra minutes to the cooking time.
What can I substitute for cashews?
If you have nut allergies or prefer a different flavor, you can substitute cashews with sunflower seeds or pumpkin seeds for a similar crunch. For a creamier texture, consider using a sprinkle of nutritional yeast or crushed crackers on top before baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).