Spicy Chicken Chow Mein
|Green pepper||1 , sliced|
|Sweet red pepper||To Taste, sliced|
|Boiling water||1 Cup (16 tbs)|
|Butter||2 1⁄2 Tablespoon|
|Onion||1 Small, chopped|
|Celery stalks||2 , sliced|
|Chicken broth||1 Cup (16 tbs)|
|Soy sauce||2 Tablespoon|
|Ground pepper||To Taste|
|Canned sliced mushrooms||14 Ounce (Drained)|
|Cooked chicken breast||8 Ounce, cut in bite size|
|Water||6 Cup (96 tbs)|
|Egg noodles||8 Ounce|
|Oil||2 Cup (32 tbs) (For Frying)|
|Sliced almonds||4 Ounce (Toasted)|
Blanch green and red peppers in boiling water 5 minutes.
Heat 1 1/2 tablespoons butter in saucepan.
Add onion and celery; saute until onion is transparent.
Sprinkle with flour.
Pour in broth; bring to boil, stirring constantly.
Simmer 10 minutes.
Season with soy sauce and pepper.
Add peppers, mushrooms, and chicken.
Cover; simmer 15 minutes.
Meanwhile, bring 6 cups slightly salted water to boil.
Add noodles; cook 4 to 5 minutes.
Drain; rinse with cold water.
Set aside 1/3 of noodles.
Place rest of noodles in heated bowl; add 1 tablespoon butter.
Cover; keep warm.
Heat oil in skillet until very hot.
Cut reserved noodles into approximately 2-inch-long pieces.
Add to hot oil; fry until golden.
Drain on paper towels.