Indo Chinese Chopsuey

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Ingredients list for Indo Chinese Chopsuey

• 1 cup Instant Noodles boiled
• 1 tablespo Oil
• 4 tablespoons Cornflour/ corn starch
• 1 teaspoon Soy sauce
• 1 tablespoon Vinegar
• 2 tablespoons Tomato sauce
• 1 teaspoon Chaat masala
• 1 teaspoon Crushed black peppercorns
• 3-4 Garlic cloves
• 2-3 Spring onion bulbs sliced
• 1 + for ga Red bell pepper cut into juliennes
• 1 + for ga Green capsicum cut into juliennes
• 1 + for ga Yellow bell pepper cut into juliennes
• 1 Carrot cut into juliennes
• to taste Salt
• 2-3 stalks Spring onion greens sliced
• 3-4 + for Pak choy
• 1 teaspoon Red chilli powder

Method

1. Heat sufficient oil in a non-stick wok.
2. Take instant noodles in a bowl. Add 3 tablespoons cornflour and mix well. Add ½ teaspoon soy sauce, ½ teaspoon vinegar, ½ teaspoon tomato sauce, ½ teaspoon chaat masala, ½ teaspoon crushed peppercorns and 1 tablespoon water and mix well.
3. Divide the noodles into 4 equal portions, shape them into small rounds and deep-fry in hot oil till golden. Drain on absorbent paper.
4. Heat 1 tablespoon oil in a non-stick pan. Slice garlic thinly.
5. Add sliced garlic in the pan and sauté till golden. Add spring onion bulbs, red peppers, capsicum, yellow peppers, carrots, remaining tomato sauce, remaining vinegar, remaining soy sauce, remaining crushed peppercorns, salt, remaining chaat masala, ½ cup water, spring onion greens and roughly torn pak choy leaves. Mix well and sauté for a minute.
6. Combine remaining cornflour with 3 tablespoons water in another bowl. Mix well to make a slurry.
7. Add red chilli powder to the pan and mix well. Add slurry, mix well and cook for 2 minutes.