American Chop Suey

Ingredients:

For the Sauce:

1 cup- Chicken, boiled & flaked, cut into strips

1 cup- Chicken Stock

1 cup- Water

2 medium- Onions, peeled, quartered & flaked

1- Carrot, peeled, blanch & julienne

2- Green Capsicum, cubed

¼- Cabbage, sliced

1 tsp. Soya sauce

1 tsp. Red chili sauce

3 tbsp. Tomato ketchup

1 tsp. Brown sugar

¼ tsp. Black pepper powder

A dash of Vinegar

2 tbsp. Corn flour, mix in a cup of water

Salt to taste

3 tbsp. Sesame Oil or Peanut Oil

For Crisp Fried Noodles:

4 cups- Boiled noodles, drained

1 tbsp. corn flour

Oil for deep frying

Method:

Preparation of Sauce:

1. Heat oil in a large wok/kadhai.

2. Add the onions, capsicum, cabbage & sauté on high for a few seconds.

3. Then add in the boiled chicken strips, blanched carrots, red chili sauce, soya sauce, tomato ketchup, brown sugar, pepper powder, vinegar & stir fry for another few seconds.

4. Pour in the chicken stock & water.

5. Give it a good stir & bring to a boil. Reduce flame & let it cook for about 2-3 minutes.

6. The vegetables should be cooked till tender & should have a slight crunch.

7. Keep stirring & add in the liquid corn flour till the sauce thickens slightly & coats the vegetables. The sauce should have a slight gloss.

8. Reduce heat if the sauce is thickening too much. If the sauce is too thick add some water while you keep stirring. Make sure it does not turn lumpy.

9. Adjust salt to taste. Keep the prepared sauce aside to be used later.

To prepare Crisp Fried Noodles:

1. In a large bowl sprinkle a tbsp. of corn flour & lightly mix.

2. Heat a wok/kadhai with sufficient oil till hot.

3. Reduce heat to medium & fry in small batches the par boiled noodles.

4. Deep fry on both sides till crisp & lightly golden brown.

5. Drain completely with a slotted spoon & place on absorbent paper. Fry all the noodles in this way.

6. To serve mix the crisp noodles with the prepared sauce on a plate. Serve immediately.