Central American Chop Suey

• 2 large chicken breasts (cooked and shredded)
• 1 cup chopped ham
• 1 chayote (washed, peeled, cut in half and then julienned cut into matchstick size)
• 1 cup carrot, julienned cut
• 1/2 head green cabbage (julienned cut or shredded into thick pieces)
• 1/2 green bell pepper (julienned)
• 1/2 white onion (julienned)
• 6 ounces uncooked chow mein stir-fry noodles (usually comes in 6 oz package)
• 1 1/2 tablespoons chicken bouillon
• 1 teaspoon cumin powder
• salt
• 2 -3 tablespoons cooking oil

1. In a medium pot, add water and bring to a boil.
2. Meanwhile, In a large wok or saute pan add cooking oil and stir fry all the veggies (put the cabbage at the very top) and saute until tender. This takes about 10-15 minute Remove the veggies from pan and set aside in a bowl. Keep warm.
3. Add the noodles to the boiling water and cook for about 3 mins or until al dente. Remove from water, drain in cold water. Set aside.
4. Add a little more cooking oil to the wok and add the ham. Cook for about 2 minutes Add noodles and lightly stir fry about 2 minutes Add chicken and veggies to pan, mix together, and season with the chicken bullion and cumin powder. Add salt if needed. Heat thru for another 3 minutes or until flavors have blended together. Serve warm.

chicken breasts, ham, then, carrot, green cabbage, green bell pepper, white onion, noodles, chicken bouillon, cumin powder, salt, cooking oil

Taken from www.food.com/recipe/central-american-chop-suey-403420 (may not work)