Friday, February 20, 2009

Crispy Chinese Chopsuey

1 pkt Hakka noodles(eggless)
1 tbsp Maida
1/2 cup cubed carrots(parboiled)
1/2 cup cauliflower cut into med size florets(parboiled)
1/4 cup shredded cabbage
1/4 cup capsicum cut into cubes
1/4 cup mushroom quartered
1 tsp light soya sauce
2 green chillies chopped
1/2 cup finely chopped spring onions
1 tsp white pepper powder
2 tbsp cornflour mixed in 1/2 cup water
1 1/2 cup water
1 tsp sugar
1/2 tsp MSG(optional)
salt to taste
2 tbsp oil +oil to deep fry
  • Boil the noodles with 4 cups water,1/2 tsp salt and 1 tsp oil till done,drain the water completely  and keep aside
  • Spread the noodles in a plate and sprinkle Maida and mix it well
  • Heat oil in a frying pan, and fry half of the noodles till golden on both the sides 
  • Drain on a kitchen towel and repeat the same for the remaining noodles and then keep aside
  • Heat oil in a pan ,add green chillies and 1/4 cup spring onions and fry for a couple of minutes
  • Add cabbage,capsicum and mushroom and fry for a while and then add cauliflower,carrots 
  • Add white pepper powder,MSG,sugar,salt,light soya sauce and 1 1/2 cups of water
  • Bring to boil and then add cornflour paste till the sauce thickens and then keep aside
  • To serve, spread the crispy noodles at the bottom and top it with the vegetable mixture 
  • Lastly garnish it with remaining spring onion greens

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