This is original and very good!
1 large boneless, skinless chicken breast half
     (or 2 small ones), cut into bite sized pieces
1 small onion, diced large
2 cups of wide egg noodles
4 ounces of sliced mushrooms (half of a store container)
1 cup of frozen green peas
A dash of garlic powder
A dash of red pepper flakes
Salt and pepper to taste
The Main Courses Chef presents ...
Chicken Noodle Fry
at The Fatted Café
This dish receives our head chef's 100% guarantee. If you
dislike this he will come to your kitchen and eat it himself.
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Guard Cat on Duty
Start a large skillet on medium high with enough olive oil to coat everything,
and add the diced chicken, onion and spices. At the same time, start enough
water on high to boil the noodles. Stir the skillet occasionally.

After the water boils, add 2 cups of noodles, and set the timer for 6
minutes. Add the mushrooms to the noodles when there is about 1 minute
boiling time left. Drain the noodle-mushroom mixture when done boiling.

After the skillet mixture is cooked throughout, add the noodles and
mushroom, plus the green peas, right in the skillet and fry for another
minute, tossing continually to coat everything with oil.

This can be served as a hot meal in itself.