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Hey Curly -- Where's Moe?




Source of Recipe


Sue Freeman


List of Ingredients




12 ounces Ramen Oriental curly noodles, dry

2 pounds chicken breast, cut into 1-inch cubes

1 tablespoon vegetable oil to saute chicken and vegetables

3 zucchini (6 inches each, with skins on), cut into half-moon slices

30 fresh pea pods, ends trimmed

3 cups broccoli florets

1 red bell pepper, seeded, cored and julienne-cut

2 large carrots, julienne-cut


Sweet and Spicy Sauce:
2 cups water (divided)
2 tablespoons cornstarch
3/4 cup sugar
1 cup soy sauce
2 tablespoons sesame oil
1 tablespoon Chinese chili with garlic, or to taste
1/2 teaspoon garlic powder


Recipe



Do not use seasoning packet with Ramen Curley Noodles.


Place water in saucepan and bring to simmer. Place dry noodles in water and cook 3 to 4 minutes or until tender; drain.


In large skillet, saute chicken pieces in oil, turning occasionally. When chicken is half cooked, add vegetables and saute until chicken is done and vegetables are tender yet still crisp.


Add sweet and spicy sauce and drained noodles. Mix well and heat through. Serve immediately.


Makes 6-8 servings


For Sauce: Combine 1/2 cup water with cornstarch and mix until cornstarch is dissolved. Combine remaining ingredients, including 1 1/2 cups water, in a medium saucepan. Bring to a low boil. Add cornstarch mixture, stirring constatly until smooth. Bring to full boil then remove from heat. Refrigerate any unused sauce.

Note: This makes enough sauce to freeze and use in another recipe.