1/2 c. blanched almonds
1 c. sliced mushrooms
1/2 c. diced onion
1 c. diced celery
1 c. sliced water chestnuts
1 c. bean sprouts
1 tsp. salt
1 tsp. sugar
2 tbsp. soy sauce
2 c. diced chicken (cooked)
1 c. chicken broth
1 tbsp. cornstarch
1 can pressure packed Chinese noodles

Brown almonds and saute vegetables in 1 tablespoon of sesame or vegetable oil using a wok or heavy fry pan. Add chicken. Thicken broth with cornstarch. Stir into vegetable/chicken mixture. Serve over noodles.

Double recipe for 4 big appetites (servings).