Ingredients :
¼ cup Chicken(boiled, shredded)
½ cup Spring Onion(chopped)
¼ cup Carrot(chopped)
¼ cup Bell pepper
¼ tsp. Black Pepper
1 tsp. Ginger(paste)
¼ tsp. Red Chili Powder
1 cup Chicken(stock)
4 tbsps. Tomato Sauce
1 tbsp. Soy Sauce
½ tbsp. Chili Sauce (green)
Salt to taste
1 tbsp. Sugar
1 tsp. Vinegar
1½ tbsps. Corn Flour
¼ lb. Noodles
For the chopsuey sauce :
1. Heat 4 tbsp. of oil in pan and add ginger paste, spring onions, carrot, bell peppers, chilli powder and salt.
2. Stir fry this over high heat for a minute before adding chicken pieces. Fry another couple of minutes.
3. Add tomato sauce, chilli sauce, sugar, vinegar, stock and salt to taste. Bring to a boil.
4. In a seperate cup mix corn flour with cold water, mix it well and then combine with the boiling sauce.
5. Keep stirring till the sauce becomes thick. Set aside.
For the noodles :
1. Boil water, add noodles and salt. Cook uncovered for couple of minutes till the noodles are soft and firm but not mushy.
2. Drain and wash with cold water. Add a little bit of oil to keep the noodles from sticking.
3. Heat plenty of oil in a deep frying pan to frying heat. Add drained noodles in circles.
4. Remove on a kitchen towel when crisp and golden, let the oil get absorbed in towel.
To serve the chopsuey, place crispy noodles in a serving bowl (or deep plate). Pour the hot chopsuey sauce over it.
Serve immediately.