Central American Chop Suey - cooking recipe

Ingredients

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

Preparation

In a medium pot, add water and bring to a boil.
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.
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.
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.