Chinese Chopsuey Recipe | Indo Chinese Cuisine | The Bombay Chef - Varun Inamdar

Ingredients For the sauce

1/2 cabbage thinly sliced

1 small carrot thinly sliced

1 medium sliced onion

1 medium green capsicum

6 tbsp schezwan sauce

3 cups water

3 tbsp cornflour

Salt to taste

MSG to taste (optional)

1 tbsp oil For fried noodles

1 packet veg hakka noodles

Water as required

Salt to taste

4 tbsp Oil Spring onions finely chopped to garnish

Method

- In a saucepan boil some water and add salt and noodles.

- Once done, strain off the water and put some oil in it.

- In a wok add oil, when the oil heats up add the noodles and pan fry them on all the sides

. - Keep adding some oil and stir it continuously.

- When done place into a bowl.

- In a wok add oil, cabbage, carrots, onions, capsicum and toss them now add some water

- Add the schezwan sauce and salt

-Make a slury with cornflour and water and add it into the chopsuey

- Add the chopsuey into the bowl and garnish with spring onions. Chinese Chopsuey is ready to be served