American Chopsuey, a delicious savory dish prepared with crispy noodles and saucy stir-fried vegetables, is an Indian adaptation of popular American dish. It's my favourite when it comes to ordering food in restaurant.
Ingredients:
For Boiling Noodles
· Noodles - 1 packet
· Water
· Salt to taste
· Oil - 1 tsp
For Frying the Noodles
· Boiled noodles -1 packet
· Corn starch - 2 tbsp
· Salt to taste
· Oil for frying
For Vegetable Sauce
· Oil - 1 tbsp
· Spring onion - 1/4th cup (chopped)
· Green chillies - 2-3 nos. (slit)
· Garlic - 2 tbsp (chopped)
· Ginger - 1 tbsp (julienne)
· Carrots – ½ cup (julienne)
· Mixed bell peppers - 1 cup (julienne)
· Cabbage - 1 cup
· Sugar - 2 tsp
· Tomato Ketchup - 4 tbsp
· Red chilli sauce - 1 tbsp
· Soy sauce - 1 tsp
· Salt to taste
· Black pepper a pinch
· Water 250 ml
· Corn starch 1 tbsp + water 2 tbsp
· Spring onion greens 1 tbsp
· Vinegar – 1 tsp
Method:
For Boiling Noodles
· Boil water in a wok, add salt and oil, add the noodles and boil for 5-6 minutes.
· Rinse the noodles with cold water or with tap running water.
· Pour few drops of oil and mix with noodles to avoid it from sticking to each other.
For Frying the Noodles
· Mix and coat the noodles well with corn starch, add salt and mix again.
· Heat the oil in a pan, deep fry the noodles in hot oil until it turns crispy and lightly golden brown.
For Vegetable Sauce
· Heat oil in a wok, add the spring onion, green chillies, ginger and garlic, sauté for 1-2 minutes on medium high flame.
· Add the vegetables and sauté for 2-3 minutes.
· Add sugar and cook for 2-3 minutes.
· Add the ketchup, sauces, salt & pepper, cook for 1-2 minutes.
· Add water and corn flour mixture, and cook until the sauce starts thickening.
· Add spring onion greens and vinegar. Give a good mix.
· Serve hot on a plate by placing the fried noodles first and then pour the sauce on it and garnish with spring onion.
