Step 1

Heat 4 cups water in a sauce pan on a medium to high flame.

Step 2

Add ½ teaspoon salt and add ¼ teaspoon oil to the water.

Step 3

Let the water come to a rolling boil.

Step 4

Then lower the flame and add 150 grams noodles. You can use instant, whole wheat, hakka or all purpose flour noodles. With a fork or a spoon press the noodles in the boiling water.

Step 5

Cook noodles on a medium flame till they become al dente.

Step 6

Check and taste a few noodle strands and they should have a slight bite to them. They should not be completely cooked.

Step 7

Strain the noodles in a colander.

Step 8

Then rinse the cooked noodles very well with fresh water. Use a spoon to stir when rinsing noodles.

Step 9

Remove the noodles in a large plate or tray. Spread them evenly. Let noodles cool at room temperature for 1.5 to 2 hours. Later after 1.5 to 2 hours you can begin to deep fry them.

Step 10

Before frying add 2.5 tablespoons corn flour (corn starch) on the noodles.

Step 11

Mix very well so that the corn flour (corn starch) coats the noodles well. You can use a pasta or noodle tong to mix.

Step 12

Heat oil for deep frying in a kadai or a pan.

Step 13

Add a few strands of the noodles and if they come up steadily and gradually then you can begin to fry them. If they settle down at the bottom, the oil needs to get hot. If they come up too quickly then the oil is very hot, so the flame need to be reduced.

Step 14

Add noodles in batches.

Step 15

As soon as you add noodles, then with a slotted spoon separate them.

Step 16

Fry till the base become light golden and crisp.

Step 17

Then turn over and fry the second side till crisp and light golden.

Step 18

Turn over a couple of times and fry till the noodles become golden.

Step 19

Remove fried noodles with a slotted spoon draining excess oil in the kadai or pan.

Step 20

Place fried noodles on kitchen paper towels so that extra oil is absorbed. This way fry the noodles in batches.

Step 21

Once cooled, then place the crispy fried noodles in an air-tight container.

Step 22

Shred or finely chop the veggies. You can use a food processor or chop the veggies with a knife.

Step 23

In a small bowl, take 3 tablespoons tomato ketchup, 1 tablespoon soy sauce and ½ tablespoon sweet red chilli sauce or sriracha sauce.

Step 24

Mix the three sauces very well with a spoon.

Step 25

In another small bowl take 2 tablespoons corn flour and 2 tablespoons water. mix very well.

Step 26

Heat 1 tablespoon sesame oil in a wok or kadai or a pan. You can also use peanut oil or sunflower oil. Keep the flame to low to medium.

Step 27

Add ½ teaspoon finely chopped ginger and ½ teaspoon finely chopped garlic.

Step 28

Saute for some seconds till the raw aroma of both ginger and garlic goes away.

Step 29

Now add ¼ cup chopped spring onions.

Step 30

Increase the heat to medium or high and stir fry onions for a minute.

Step 31

Now add the shredded veggies. mix very well.

Step 32

Stir fry vegetables on medium to high flame for 4 to 5 minutes.

Step 33

Now reduce the flame and add the sauces. mix very well with the stir fried veggies.

Step 34

Add 1.5 to 1.75 cups water and mix well.

Step 35

Stir the corn flour paste (as the corn flour settles down) and then add slowly in a stream in the pan.

Step 36

As soon as you add corn flour paste, quickly stir so that lumps are not formed. In case lumps do form, then use a wired whisk and stir the gravy (sauce).

Step 37

Season with salt as per taste. Add less salt as the sauces already have salt in them.

Step 38

Add ¼ teaspoon black pepper powder or crushed black pepper. Mix very well.

Step 39

Simmer on a low to medium flame for 2 to 3 minutes till the sauce thickens. Check the taste and the corn flour's raw taste should not be there.

Step 40

Now add 1 teaspoon rice vinegar or apple cider vinegar or white vinegar.

Step 41

Add ½ to 1 teaspoon sugar. You can add less or more sugar as required. Check the taste before adding sugar and if required then only add sugar. Mix very well.

Step 42

Switch off the flame and now add 2 tablespoons spring onion greens.

Step 43

Mix well. The chop suey sauce is ready to be served. Check the final taste and add salt, sugar, black pepper, soy sauce or any of the sauces if required.

Step 44

Now break the fried noodles and take them in 2 to 3 serving plates or bowls. I usually break the fried noodles. You can even keep them as one whole lot of fried noodles.

Step 45

Top the crispy noodles with the chop suey sauce as required.

Step 46

Garnish with a few spring onion greens. You can even garnish with some chopped coriander leaves.

Step 47

Serve veg american chopsuey immediately.