- 1/4 Cup blanched slivered almonds - 1 tablespoon margarine/butter - 3/4 pound/package ground "beef" - 1 Cup water - 1/4 teaspoon salt (I use Spike seasoning blend) - 1 Cup fine noodles (I use cooked spaghetti) - 1 package (10 oz.) Japanese-style vegetables - 1 tablespoon 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.