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Oriental Beef Ring

1 3 ounce can chow mein noodles
1 8 ounce can tomato sauce with chopped onion
1 beaten egg
1/4 cup chopped celery
2 tablespoon soy sauce
1/8 teaspoon ground ginger
1 pound ground beef
1 tablespoon brown sugar
2 teaspoons soy sauce
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1 6 ounce package frozen pea pods
2 tablespoons water
1 tablespoon butter or margarine

Finely crush 1 cup of the noodles; combine with 2/3 cup of the tomato sauce. Let stand 5 minutes to soften. In large bowl combine egg, celery, the 2 tablespoons soy sauce, ginger, and noodle mixture. Add beef; mix well. Press into an oiled 3-cup ring mold (6 1/2 inches in diameter and 2 1/2 inches deep). Loosen edges. Invert mold into a 9-inch non-metal pie plate. Remove mold. Cook, covered with waxed paper, in countertop microwave oven on high power about 10 minutes or till done, turning dish every 3 minutes. Drain off excess fat. Combine remaining tomato sauce, sugar, and 2 teaspoons soy sauce; brush on meat ring. Micro-cook, uncovered, 30 seconds. Cover; keep meat ring hot.

In a 1 quart non-metal casserole combing pea pods and water. Micro-cook, covered, about 4 minutes or till pea pods are tender, tossing twice with a fork. Drain. Toss with remaining chow mein noodles and butter. Micro-cook, uncovered, 15 seconds. Transfer meat to serving plate. Surround with vegetable mixture. Serves 6.

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