Title: Parboiled Noodles W/stir-Fried Chicken #2
Categories: Soup
Yield: 6 Servings

1/2 -(up to)
1 lb Noodles
1/2 -(up to)
1 c Cooked chicken
1/2 lb Chinese cabbage
1/4 c Celery
2 Onions
1/2 c Bean sprouts
2 -(up to)
3 tb Oil
1 c Stock
2 ts Cornstarch
2 tb Water

1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.

2. Slice or dice cooked chicken, Chinese cabbage, celery and onions. Blanch
bean sprouts.

3. Heat oil. Add all vegetables and stir-fry to coat with oil (about 1
minute). Add stock and heat quickly; then cook, covered, 3 minutes over
medium heat.

4. Add chicken to vegetables and stir in to heat through. Meanwhile blend
cornstarch and cold water to a paste; then stir in to thicken. Pour mixture
over noodles and serve. VARIATIONS:

1. For the onions, substitute 1/2 cup canned button mushrooms.

2. In step 4, add with the chicken 1 tomato, peeled and diced.

3. In step 4, after the sauce thickens, stir in 1 cup canned pineapple,
diced, only to heat through.

4. Before serving, garnish chicken topping with 1/4 cup almond meats,
blanched and toasted.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.