3 lb. chicken
1/2 lb. mushrooms, sliced diagonally
1/2 head cauliflower, separated in florets
8 oz. Rotelle
2 tbsp. soy sauce
Salad or olive oil
1 bunch green onions cut in 1 inch pieces
2 lg. carrots, thinly sliced
1/2 bunch broccoli; cut into 2 x 1 inch pieces

Boil chicken, cool, skin and bone chicken. Cut meat in bite size pieces and set aside. Prepare Rotelle according to package directions; drain. Over medium high heat in large Dutch oven or wok, combine 1 tablespoon hot oil, cook carrots until tender crisp, about 5 minutes, stirring frequently; remove carrots to large bowl. Add 2 tablespoons more oil to Dutch oven or wok, cook mushrooms until tender, stirring constantly, remove mushrooms to bowl with carrots. Add 2 tablespoons more oil to Dutch oven or wok; stir in broccoli, cauliflower and green onions until coated with oil. Add 1/4 cup water. Cover and cook for 5-10 minutes until tender crisp, stirring occasionally. Remove vegetables to bowl with mushrooms and carrots; discarding any liquid in Dutch oven or wok. Return all vegetables to Dutch oven or wok. Add chicken, Rotelle, soy sauce and 3 tablespoons salad oil. Toss gently to mix and serve warm or chill covered to serve cold. Serves 6.