Method

For the Noodles

• 1. In a pan add enough water with salt and 1 table spoon of oil. Bring it to boil, and then add the noodles.
• 2. Cook uncovered for couple of minutes till the noodles are soft and firm but not mushy.
• 3. Drain and wash with cold water. Add a little bit of oil to keep the noodles from sticking.
• 4. Heat plenty of oil in a deep frying pan to frying heat. Add drained noodles in circles.
• 5. Remove on a kitchen towel when crisp and golden; let the oil get absorbed in towel.

For Chopsuey Sauce

• 1. Take shredded chicken in a pan with 2 cups of water and boil it with some salt and black pepper.
• 2. Once it is boiled properly, drain it and keep the chicken and water (stock) separately.
• 3. Heat 4 table spoon of oil in pan and add finely chopped ginger and garlic with some green chillies.
• 4. Now add spring onions, carrot, capsicum, ajinomoto and salt and stir fry this over high heat for a minute.
• 5. Now add chicken pieces and cook it for another 4-5 minutes.
• 6. In a separate bowl mix chilli powder, tomato sauce, chilli sauce, sugar, vinegar, and salt and mix it.
• 7. Add the chicken stock to this sauce mixture and pour it into the pan and let it simmer.
• 8. Meanwhile, in a separate bowl mix corn flour with cold water, mix it well and then combine this with the boiling sauce.
• 9. Keep stirring till the sauce becomes thick. Set aside.

How to proceed

• 1. To serve the chopsuey, place crispy noodles in a serving bowl.
• 2. Pour the hot chopsuey sauce over it and serve hot.

• Recipe Type : Indo chinese, Rice/ noodels