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American Chopsuey ~~~~ (Noodles, veggies, chicken & rice in sweet & sour sauce.)

American Chopsuey ~~~~ (Noodles, veggies, chicken & rice in sweet & sour sauce.)

Cooking Time

Preparation Time : 30

Cook Time : 40

Total Time : 70

Ingredients

Serves 3

  • 3-4 cups boiled plain Rice

  • 1 packet Hakka Noodles

  • 2-3 Boneless chicken fillets cut into thin strips

  • 2 tbsp Cornflour

  • 3 tspn chopped ginger

  • 3-4 garlic cloves chopped

  • 2 onions sliced

  • 2 pinch salt

  • 2 carrots cut into thin strips

  • 1 capsicum cut into thin strips

  • 4-5 french beans cut into thin strips

  • 1/2 cabbage shredded

  • 6-8 spinach leaves chopped

  • 1 cup chopped spring onions

  • 1/2 cup sweet corn kernels

  • 1/2 tspn white pepper pwdr

  • 3 tspn sugar

  • 1/2 tomato ketchup

  • 3 tspn vinegar

  • 1 cup chicken stock

Directions

  • 01

    Method Heat sufficient water, add little salt and one tablespoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked.

  • 02

    Remove, drain and cool. Divide the cooked noodles into four equal portions, form into a nest and deep fry in hot oil till light brown and crisp. Remove and drain on an absorbent kitchen towel.

  • 03

    Blend cornstarch in quarter-cup water and set aside. Heat two tablespoons ofoil in a wok, add chopped ginger, garlic and stir-fry . Add sliced onion and saute for a minute or until it turns translucent. Add chicken and stir-fry on high heat for two minutes or until the moisture evaporates. Add carrot, cabbage, spinach, beans, capsicum and stir-fry for two minutes or until the veggies are cooked but still retain the crispness. Add pepper powder, salt and sugar.

  • 04

    Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch. add the spring onions , sweet corn kernels & Simmer for two minutes or until it thickens to a sauce consistency. add the rice & stir gently so dat the rice doesn‘t break. garnish with fried noodles & serve hot.

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