1 cup vegetable oil
2 large carrots, peeled and sliced
1 medium onion, sliced
1 tablespoon white sugar
2 teaspoons salt
1 (30 ounce) can chicken broth
2 tablespoons brown sugar
2 tablespoons soy sauce
1 cup water
1/2 cup frozen mixed vegetables
1 teaspoon poultry seasoning
Preheat oven to 350 degrees F (175 degrees C). Place carrots and onion in a medium bowl. Stir together the remaining 1/3 cup sugar, salt, chicken broth, brown sugar, soy sauce, and water.
Place a steamer basket over stove and place steamer basket next to a pot with lid, so that steam can easily cover pot. Place steamer basket in oven long enough to steam/distribute noodles; spoon sauce over noodles and stir gently.
Cook noodles for 40 to 45 minutes, stirring well. Drain and stir liquid from broth and mix into the pot. Heat to boiling, stirring occasionally.
Drain noodles and add them into steamer basket with chicken/roast seasoning. Stir around in pot and heat to boiling, stirring constantly.
Reduce heat to medium-low, and stir in vinegar and lemon juice. When mixture is simmering, add sliced carrot and onion. Bring all to a slow simmer and continue cooking until almost done. Serve immediately.
Very good and straightforward recipe. I did leave out the bacon and it was still pretty thin. I steamed the radishes in the microwave before cooking them and I think that helped.
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