Chinese Chopsuye

Fixings:

  • For the sauce
  • 1/2 cabbage daintily cut
  • 1 little carrot daintily cut
  • 1 mediums cut onion
  • 1 medium green capsicum
  • 6 tbsp schezwan sauce
  • 3 cups (0.71 l) water
  • 3 tbsp cornflour
  • Salt to taste
  • MSG to taste (discretionary)
  • 1 tbsp oil
  • For seared noodles
  • 1 bundle veg Hakka noodles
  • Water as required
  • Salt to taste
  • 4 tbsp Oil
  • Spring onions finely hacked to decorate

Strategy:

  • In a pot heat some water and include salt and noodles.
  • When done, strain off the water and put some oil in it.
  • In a wok include oil when the oil warms up include the noodles and sear them on all the sides.
  • Continue including some oil and mix it persistently.
  • At the point, when done place into a bowl.
  • In a wok include oil, cabbage, carrots, onions, capsicum and throw them presently include some water.
  • Include the schezwan sauce and salt.
  • Make a slurry with cornflour and water and include it into the chopsuey.
  • Include the chopsuey into the bowl and enhancement with spring onions.
  • Chinese Chopsuey is fit to be served.

At last, we see this video to know more about this recipe: