Name: American chopsuey recipe by Suktara Pereira at BetterButter
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2
Ingredients: 100gms Hakka noddles; 1/2 cup boiled and shredded chicken; 1 carrot juliennes; 1/2 cup French beans juliennes; 1/2 cup cabbage finely sliced; 4 garlic pods finely chopped; 2 green chillies cut vertically; 1 medium sized onion sliced; 1 capsicum sliced; 2tbs tomato sauce; 1tsp chilli sauce; 1tsp soya sauce; 1tsp vinegar; 2+1tbs cornflour; 1 Cup water; Salt and pepper to taste; 2tsp oil

Ingredients Serving: 2

100gms Hakka noddles
1/2 cup boiled and shredded chicken
1 carrot juliennes
1/2 cup French beans juliennes
1/2 cup cabbage finely sliced
4 garlic pods finely chopped
2 green chillies cut vertically
1 medium sized onion sliced
1 capsicum sliced
2tbs tomato sauce
1tsp chilli sauce
1tsp soya sauce
1tsp vinegar
2+1tbs cornflour
1 Cup water
Salt and pepper to taste
2tsp oil

Instructions

Boil the Hakka noddles for 2-3 mins.
Drain the water and apply 1tbs of cornflour. Deep fry.
Blanch carrot and beans and keep aside.
Take a wok heat 2tsp oil. Add onion and garlic and fry for 2mins or until raw smell goes.
Add shredded chicken and fry for 2-3mins.
Add cabbage and sauté and fry until little soft.
Add carrot and beans, saute and fry for 2-3mins.
Add all the sauces mentioned above and cook in slow flame for 2-3mins.
Meanwhile mix 2tbs cornflour in half a cup of water and blend well.
Add the cornflour mixture to the wok, season with salt and pepper.
Add little more water if required and cook for 3-4mins until the gravy thickens.
Serve a portion of fried noddles with 2 ladle of gravy and a fried egg.

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