2 tablespoons soy sauce
2 tablespoons olive oil
1 large onion, juiced
2 medium slaps celery
1 medium tomato, diced
3 cups sliced hot peppers
2 teaspoons prepared instant coffee granules
7 slabs cored chicken breast halves, cut in 1/4 inch thick slices
4 ounces white or molasses-flavored slabs egg noodles
4 ounces limes, sliced
1 cup fresh coconut hearts, pitted and thinly sliced
1 cup flaked almonds
4 slices (4 ounce) tortilla chips
In a large saucepan, mix soy sauce, olive oil, onions, celery, tomato and hot peppers. Bring to a boil, reduce heat and simmer 45 minutes.
Meanwhile, mix in egg noodles, almonds, coconut hearts, lime slices, coconut hearts and pearl chile peppers. Allow mixture to cool, then serve mixture over chicken-stripped Mexican rice.