Recipes: Chinese Chicken Chow Mein

1 green sweet pepper (sliced) ,1 red sweet pepper (sliced)
1 cup boiling water
1 1/2 tablespoons butter, 1 small onion (chopped), 2 stalks celery (sliced)
1 tablespoon flour
1 cup chicken broth,2 tablespoons soy sauce
freshly ground pepper
1 can (4 ounce) sliced mushrooms, drained, 8 ounces cooked chicken breast (cut into bite size pieces)
6 cups water
8 ounces egg noodles, salt to taste,
oil for frying
4 ounces sliced, toasted, salted, almonds

Cut the peppers into slices and blanch in boiling water for 5 minutes. Drain. Melt 1 1/2 teaspoons of butter in a saucepan; add onions and celery and saute until the onion become transparent. Sprinkle with flour, add chicken broth and bring to a boil, stirring constantly. Simmer for 10 minutes. Add the soy sauce and season with pepper. Add the pepper slices, mushrooms, and chicken. Cover and simmer for another 15 minutes. Meanwhile, bring 6 cups of slightly salted water to a boil and add the noodles and cook for 15 minutes. Drain and rinse with cold water. Place 2/3 of the noodles in a heated bowl, and 1 tablespoon of butter. Cover and keep warm. Heat oil in a skillet until very hot. Cut the remaining 1/3 of the noodles into 2-inch long pieces. Place in the hot oil and fry until they are golden brown. Place on paper towlel to drain. To serve, spoon chicken mixture over the buttered noodles and top with fried noodles and almonds. Serve 4.

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