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American Chopsuey

chingssecret's picture
Ingredients
For the noodles
  Veg hakka noodles 300 Gram (1 Pack - boiled as per instruction son the pack)
  Oil 3 Cup (48 tbs) (2 - 3 cups as needed for deep frying)
For the vegetables
  Oil 2 Tablespoon
  Capsicum 1 Medium, diced
  Carrots 1 Medium, diced
  Onion 1 Medium, diced
  French beans 50 Gram, diced
  Baby corn 150 Gram, blanched, diced
  Pineapple 100 Gram, diced
For the sauce
  Schezwan sauce 2 Tablespoon
  Soy sauce 1 Teaspoon
  Tomato ketchup 3 Tablespoon (Smith and Jones)
  Chili vinegar 2 Tablespoon (Optional)
  Water 1⁄2 Cup (8 tbs)
  Salt 1 Pinch
  White pepper 1 Pinch
  Corn flour 2 Tablespoon (Dissolved in little water)
For the garnish
  Spring onion 1 Medium, chopped
Directions

GETTING READY
1. In a pot of boiling water, boil the hakka noodles, as per the instructions on the pack. Drain and set aside.

MAKING
2. Heat oil in a pan, and deep fry the cooked noodles till crispy over a medium heat (be careful not to burn the noodles).
3. Drain and keep aside.
4. Take a heavy bottom pan and heat up some oil in it.
5. Add all the vegetables one by one and stir fry for a few minutes.
6. Add the sauces and water.
7. Adjust the seasonings by adding salt and pepper.
8. Mix 2 tbsp of corn flour with 2 tbsp water, dissolve and add to the boiling sauce to thicken.

FINALIZING
9. Place the crispy fried noodles on a serving plate. Flatten it out with your palm.
10. Pour the prepared vegetables along with the sauce on the fried noodles.
11. Garnish with spring onions.

SERVING
12. Serve hot and enjoy!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American Chinese
Course: 
Main Dish
Method: 
Fried
Dish: 
Noodle
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
2
How about some vegetables over crispy noodles? Here is a chef from Ching’s demonstrating an all time favorite recipe. Served over crispy noodles, this hot and sweet sauce goes perfectly well over it. A great dish that the kids will thoroughly enjoy.

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