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Oriental Rice ‘n Noodle Salad
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Oriental Rice ‘n Noodle Salad

50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3/4 cup margarine
1 cup instant rice uncooked
1/2 pound very thin noodles uncooked (Mrs. Grass)
1 can onion soup
1 can chicken broth
2 cans water chestnuts
1/2 cup water
1 tablespoon soy sauce
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Let's Make It
1
Mix margarine, rice and noodles in a fry pan and cook until browned.
2
Add soup, broth, water chestnuts into fry pan. Add water and soy sauce. Cook to a slow boil and all blended. Place into 9x12 baking dish.
3
Bake at 325°F for 40 minutes. Cool and serve.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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