Ah Meatless (Vegan) Monday again. Here’s a great old standby for our family. My mom actually cut the original recipe out of a magazine sometime in the 1970s. She used to make it for my dad when they were first married before mom became the fabulous cook she is today. She claims she once couldn’t cook a thing. I have trouble believing this fact. Regardless, this was one she felt comfortable with even in her “plastic pepper” days (she once put still-packaged stuffed peppers in the oven).
Japanese Hamburger Noodles
1/4 C blanched slivered almonds
1 Tbsp. margarine/butter
3/4 pound/package ground “beef”
1 C water
1/4 tsp. salt (I use Spike seasoning blend)
1 C fine noodles (I use cooked spaghetti)
1 package (10 oz.) Japanese-style vegetables
1 Tbsp. soy sauce (I usually use Bragg’s soy sauce substitute)
Saute almonds in skill until lightly browned. Remove from pan and set aside. Brown ground beef well in butter remaining in skillet, leaving meat in chunks. Stir in water and salt and bring to a boil. Stir in noodles.Cover and simmer for 2 minutes. Add vegetables. Bring to a full boil over medium heat, separating vegetables with a form and stirring frequently. Cover and simmer for 3 minutes. Stir in soy sauce and springle with almonds.
Makes 4 servings.