Title: Chancery's Hey Curley, Where's Moe?
Categories: Pasta
Yield: 6 Servings

2	lb	Chicken breasts; cubed, 1-in
12	oz	Oriental curly noodles
3	md	Zucchinis; sliced 1/8" thick
30		Pea pods; whole
3	c	Broccoli florets; whole
1		Bell peppers, red; julienned
2	lg	Carrots; julienned
2	c	Water; divided
2	tb	Cornstarch
3/4	c	Sugar
1	c	Soy sauce
2	tb	Sesame oil
1	tb	Chinese chilis; to taste wit
1/2	ts	Garlic powder
		Water; to cook noodles
		Vegetable oil; to saute chic

Recipe by: The Chancery Restaurant, Wisconsin Preparation Time: 0:30 SWEET AND SPICY SAUCE: 1. In a small bowl, combine 1/2 cup water with cornstarch and mix until dissolved. 2. Combine remaining ingredients, including water, in saucepan and heat to low boil. Add cornstarch mixture, stirring constantly. Return to full boil and remove from heat.

MAIN INGREDIENTS: 1. Place water in saucepan and bring to low boil. 2. In large skillet, saute chicken pieces in oil. When chicken is cooked, remove from pan with slotted spoon and set aside. 3. Place dry Oriental noodles in simmering water and cook for 3-4 minutes; drain. 4. Add more oil to hot skillet and add vegetables. Saute until crisp-tender. Add chicken, sweet and spicy sauce and drained noodles. 5. Mix well and heat through. Serve immediately.

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