1 c. chopped celery
1 green pepper, cut in strips
1/4 c. all purpose flour
3 tbsp. soy sauce
1 (17 oz.) can bean sprouts, undrained
2 tbsp. chopped pimento
1/2 c. chopped onion
7 tbsp. melted butter
1 c. evaporated milk
1 can sliced chestnuts
2 c. chopped cooked chicken
2 (5 oz.) cans Chinese noodles
1/8 tsp. curry powder

Saute celery, onion, and green pepper in 2 tablespoons butter and drain. Combine 5 tablespoons butter, flour and curry powder; blend until smooth and cook over low heat until bubbly. Gradually add evaporated milk. Cook, stirring constantly, until smooth and thickened. Add soy sauce, bean sprouts, drained chestnuts, and pimento to sauce mixing well. Stir in sauteed vegetables and chicken. Serve over hot noodles. Yield 6-8 servings.