American Chopsuey | 10 Best Indo-Chinese Recipes | Chef Anupa | Sanjeev Kapoor Khazana

Crispy noodles served with a sweet Indo Chinese sauce, mixed vegetables and a fried egg.
AMERICAN CHOPSUEY
Ingredients
500 grams noodles, boiled
2 tablespoons oil + for deep-frying
½ teaspoon chopped ginger
1 tablespoon chopped garlic
1 medium onion, sliced
½ cup bean sprouts
½ cup shredded cabbage
5-6 French beans, diagonally cut into pieces
1 medium carrot, cut into strips
1 medium green capsicum, cut into strips
2 cups vegetable stock
1½ tablespoons cornflour
Salt to taste
Black pepper powder to taste
1 teaspoon soy sauce
2 tablespoons tomato ketchup
1½ tablespoons red chilli sauce
½ teaspoon vinegar
2 eggs
Chopped spring onions for garnishing
Method
1. Heat sufficient oil in a kadai. Spread noodles in it and deep-fry till golden brown from both sides. Drain on absorbent paper.
2. Heat 1 tablespoon oil in a non-stick pan. Add ginger, garlic, onion, bean sprouts, cabbage, French beans, carrots and capsicum, toss and sauté for 2 minutes. Remove from heat and set aside.
3. Heat 1½ cups vegetable stock in another non-stick pan.
4. Add remaining stock to the cornflour and mix well to make a slurry.
5. Add salt, pepper powder, soy sauce, tomato ketchup and chilli sauce, stir and bring to a boil.
6. Add cornflour slurry and mix till the sauce thickens. Add vinegar, mix well and simmer for 1-2 minutes.
7. Heat 1 tablespoon oil in another non-stick pan. Break eggs in it, sprinkle salt and pepper powder on top and cook a sunny side up.
8. Add sautéed vegetables to the sauce and mix well.
9. Place the fried noodles disc in a serving plate, pour the prepared sauce with vegetables on top, garnish with spring onions and place the fried egg on top.
10. Serve immediately.
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