• • Prep Time
  • 10 Minutes
• • Cook Time
  • 25 Minutes
• • Serving
  • 4
  • 4

Instructions

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