Veg Chopsuey

Ingredients

2 packet instant noodles

1 onion

1 green capsicum

1 red or yellow capsicum

A handful of green onions

1-2 carrots

4 to 5 baby corn

A handful of French beans

5-6 cloves of garlic

2 tbsp schezwan sauce

2 tbsp tomato ketchup

1 tablespoon hot and sweet chilli sauce

1 teaspoon soya sauce

1 teaspoon corn flour

Water as required

Oil for frying

Method

Boil 4 cups of water. Add the noodles, cook for 3 to 4 minutes. Strain the noodles and set aside on a separate plate to cool.

Cut the onions and capsicums into bite-sized cubes. 

Julienne the carrots, baby corn and french beans.

Finely chop the green onion stems and Garlic.

Heat 2 teaspoon oil in a pan. Add the onions and bell peppers. Saute on high heat for 2 to 3 minutes. Add the finely chopped garlic and half the green onions. Saute for another minute. Then add in the rest of the vegetables. Continue to saute on high heat for few minutes. The vegetables must be partially cooked and crunchy. After a few minutes, add in the sauces. Continue cooking on high for minute. 

In a bowl mix together one teaspoon of corn flour with some water. Pour this into the pan with the vegetables. Add more water if required to make a gravy. Turn off the heat and set aside.

In the meantime heat oil in a pan to deep fry the cooked noodles.

NOTE: Make sure that the noodles have cooled down before frying. Also the water must be completely strained from the noodles before adding it to the hot oil.

If noodles haven't cool down completely or or if there is water content in the noodles, it will soak up lot of oil while frying. It will also take more time to fry the noodles if they haven't cooled down.

Once the noodles are fried to a golden brown colour, remove from the oil and strain excess oil on a paper towel.

To serve :

Place the fried noodles on a serving dish and top with the gravy and vegetables.

Garnish with some chopped green onions and serve immediately.

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