Hey Curly -- Where's Moe
Source of Recipe
Chancery Restaurant
List of Ingredients
Water to cook noodles
12 ounces Oriental curly noodles, dry (Ramen-style noodles without seasoning packets)
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 (see recipe)Recipe
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. Make 6 to 8 servings.
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
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 constantly until smooth. Bring to full boil then remove from heat. Refrigerate any unused sauce.
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