Ingredients
2 yellow onion, cut into small wedges
2 stalk celery
½ cup mung bean sprout
4 cup chicken broth, divided
¼ cup cornstarch
1 Tbsp Gravy Master or Kitchen Bouquet
1 beef bouillon cube, dissolved in 1 cup water
salt
pepper
4 hamburger bun, halved lengthwise
1 lb Oriental Chow Mein Company noodle
2 stalk celery
½ cup mung bean sprout
4 cup chicken broth, divided
¼ cup cornstarch
1 Tbsp Gravy Master or Kitchen Bouquet
1 beef bouillon cube, dissolved in 1 cup water
salt
pepper
4 hamburger bun, halved lengthwise
1 lb Oriental Chow Mein Company noodle
Directions
In a large pot over medium-high heat, stir together onions, celery, and sprouts. In a small bowl, combine 1 cup of the chicken broth with cornstarch; stir until dissolved. Add to vegetables. Add the remaining 3 cups chicken broth, Gravy Master, dissolved beef bouillon, salt, and pepper. Bring to a boil. Lower heat and cook until vegetables are tender and sauce has thickened, about 8 to 10 minutes.
To serve, open hamburger buns and add a handful of noodles to each side. Ladle chow mein on top and serve immediately. Don’t forget the silverware and lots of napkins.
Recipe from The Encyclopedia of Sandwiches by Susan Russo/Quirk, 2011.
