American Chopsuey

Ingredients

• 2 cupsBoiled noodles
• 1/2 + 2 cup + tspCornflour
• 1/2 cupRice powder
• a few dropsOrange-red colour
• 1/4 cup eachMixed vegetables (onion, paneer, red+yellow+green capsicum, baby corn, broccoli, American corn — squared)
• 2 tspGrated ginger-garlic
• 2 tspAromatic powder
• 2 tbspOil
• 2 tbspTomato sauce
• 1 tspChilli or Schezwan sauce
• 1 tspCapsico sauce
• 1/2 tspVinegar (optional)
• 1/2 tspSugar
• to tasteSalt
• 1/2 tspBlack pepper
• as neededOil for deep-frying

Method

1. 1

   Crispy noodles: toss boiled noodles with rice powder, 1/2 cup cornflour and a few drops of colour. Deep-fry handfuls of noodles on high till golden and crisp. Drain on paper.

2. 2

   Chopsuey gravy: heat oil. Sauté ginger-garlic, chillies and chopped onion 1 minute.

3. 3

   Add all the squared vegetables. Toss 2 minutes on high.

4. 4

   Add 1 cup water, all the sauces, sugar, salt, pepper and aromatic powder. Bring to a boil.

5. 5

   Whisk 1–2 tsp cornflour in 2 tbsp water; pour in. Simmer 2 minutes till glossy.

6. 6

   Plate a pile of crispy noodles. Ladle the chopsuey gravy on top. Eat at once.