• Onion
  • Capsicum
  • Carrot
  • Ginger(paste)
  • Tomato Sauce
  • Soy Sauce
  • Chili Sauce (green)
  • Salt
  • Red Chili Powder
  • Black Pepper
  • Sugar
  • Vinegar
  • Corn Flour
  • Noodles


For the chopsuey sauce :

Heat 4 tbsp. of oil in pan and add ginger paste, onions, carrot, capsicum, chilli powder and salt. Stir fry this over high heat for a few minutes. Add tomato sauce, chilli sauce, sugar, vinegar and salt to taste. Bring to a boil. In a seperate cup mix corn flour with cold water, mix it well and then combine with the boiling sauce. Keep stirring till the sauce becomes thick. Set aside.

For the noodles :

Boil water, add noodles and salt. Cook uncovered for couple of minutes till the noodles are soft and firm but not mushy. Drain and wash with cold water. Add a little bit of oil to keep the noodles from sticking. Heat plenty of oil in a deep frying pan to frying heat. Add drained noodles in circles. Remove on a kitchen towel when crisp and golden, let the oil get absorbed in towel. To serve the chopsuey, place crispy noodles in a serving bowl (or deep plate). Pour the hot chopsuey sauce over it.