Ingredients and Method to make American Chopsuey
For the sauce
1/2 cup plain tomato ketchup
1 tsp oil
3/4 tsp minced garlic
1/4 tsp red chilli powder
2 tbsp sugar
1 tbsp corn starch mixed with 1/2 cup water (see notes)
Additional 1/2 cup water
salt to taste ( I used about 1 1/4 tsp salt)
soy sauce 1 tsp
Veggies for chopsuey
1 large yellow onion cut into long slices
2 large green bell peppers (cut into long slices)
3 1/2 cups of shredded cabbage
2 tbsp oil
pinch of salt
Noodles
250 gms egg noodles (or hakka noodles)(or even Maggie / Top ramen noodles)
few drops of oil to brush on the noodles
Method
To make sauce
Mix corn starch in 1/2 cup water and keep aside
Mix tomato ketchup, red chilli powder, 1/2 cup water, sugar, salt and soy sauce in a large bowl and keep aside
Heat oil in a heavy bottomed pan and add the minced garlic to it and saute until the garlic starts turning slightly brown.
Lower heat and slowly add the tomato ketchup + all other spices kept aside.
Add the corn starch +water to this mixture and let it simmer for a few minutes until the sauce begins to thicken.
Remove from heat and keep aside.
For the noodles
Pre heat oven to 400 deg F
Line a baking tray or sheet with aluminum foil or parchment paper. Place the noodles on the tray/ sheet and brush with a few drops of oil on top of the noodles
Bake for about 10 minutes or until the top of the noodles begins to turn brown.
For the veggies
Heat oil in a large heavy bottomed pan
Add the onions to the oil and saute until the onions are transparent.
Add the rest of the vegetables and saute until the veggies are cooked but crisp on a medium high heat.
For the chopsuey.
Assemble all three components of the dish in a large bowl and serve immediately.
If you like your noodles a little softer let the noodles soak the sauce for a few minutes and then serve.
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