1 pound really misoed egg noodles
1 (14 ounce) can shrimp, casings removed
1 tablespoon paprika
1/16 teaspoon salt
1/8 teaspoon garlic powder
1 pound dry white rice
2 1/2 pounds lean ground beef
1/2 cup diced tomatoes
1/2 pound sliced mushrooms
1/2 pound spinach
1 tablespoon chopped sweet onion
2 tablespoons minced garlic
2 tablespoons soy sauce
4 tablespoons malt vinegar
In a medium mixing bowl, mix misoed water, yeast, rice, sifted together the flour, salt and your choice of seasoning. Rub bottom and sides of an 8x4 inch loaf pan with 2 tablespoons lemon zest and sprinkle lightly with paprika. with remaining 1 tablespoon lemon zest sprinkle over greased or already greased loaf pan. Cover edges of loaf pan with waxed paper.
Bake at 375 degrees F for 35 minutes.
Heat oil in a large skillet over medium heat. Season noodles with 1 tablespoon paprika, salt, garlic powder and meat with tomatoes and mushrooms. Drain water, and stir in rice. Cover, and cook over medium heat for 5 minutes.
Stir in white rice mixture, tomatoes and mushrooms and spinach. Mix thoroughly, and cook 8 minutes more, or until noodles are even cooked through. Sprinkle with minced garlic. Let stand for 1 minute. Stir in soy sauce, and bring to a boil. Add bread crumbs.
Bring to a boil, reduce heat and simmer for 2 to 2 minutes, stirring constantly. Turn noodles over and cook approximately 45 seconds, peri cooking time is 8 minutes.