CHOP SUEY NOODLE

Ingredients:

400 grms dried noodles
Little salt
1 tsp oil
Oil for frying

2 tbs corn flour
¼ cup water

2 tbs of oil
1 inch piece ginger chopped
4 pips garlic chopped
1 cup onion sliced
¼ cup green capsicum, cut into thin strips
¼ cup carrots cut into thin strips
¼ cup French beans cut into strips
¼ cup cabbage shredded
¼ cup cauliflower florets
100 grms tofu cut into strips and fried

4 tbs tomato sauce
2 tbs chillie sauce
1 tsp soy sauce
1 tbs vinegar
1 tsp sugar
¼ tsp chillie powder
½ tsp white pepper powder
1 cup vegetable stock
Salt to taste

Method:
In a pot, add sufficient water, little salt and 1 tsp oil.
Bring to a boil on high heat. do not over cook the noodles.
Remove and drain at once and let it cool.
Divide the noodles into 4 parts. Shape them like a nest.
Heat oil in a wok, deep fry until crisp. Remove to a kitchen paper.

Dissolve the corn flour in the ¼ cup of water. Keep aside.

Heat the 2 tbs of oil in a wok, add in the chopped garlic and ginger.
Sauté for a minute, add in the sliced onions, sauté until slightly brown.
Add in all the vegetables except the tofu.
Stir fry for two minutes or until the veges are just cooked.
The vegetables should retain the crispness.

Now add in the pepper powder, salt, and sugar. Add in also all
the sauces, chillie powder. Pour in the vegetable stock.
Bring to a boil, reduce the heat and stir in the cornstarch solution.
Simmer for about 2 minutes until it thickens to a sauce consistency.
Taste for sweet, sour and heat.
Add in the fried tofu, stir well and remove.

Arrange 1 part of the noodle nest in a plate. Pour some prepared
sauce on top of the noodle nest. Serve immediately.


NOTE: Non –Vegetarians can add some boneless chicken strips,
As soon as the onions are slightly brown.
You can use chicken stock instead of vegetable stock.

Even you can add any vegetables of your choice.