Indian Chinese Fusion ~ American Chop Suey (Vegetarian)

Ingredients:
2 onions, each cut into 8 pieces
1 carrot, cut into thick pieces
8-10 french beans, cut into 1″ pieces
1 cup cabbage, cut into big pieces
4-5 babycorns, cut diagonally into two to three pieces
2 green bell peppers, cut each into 8 pieces
1 tsp light soya sauce
1 1/2 tsps chilli sauce
3/4 tbsp vinegar
1 1/2 tbsps tomato sauce
1 tsp brown sugar
1 1/2 tbsps cornflour combined in 1 cup water
salt to taste
black pepper powder to season
2 tbsps sesame oil or peanut oil
For fried noodles:
3 cups par-boiled noodles,
drained and dried on a kitchen towel, sprinkle a tbsp of cornflour and mix
oil for deep frying.

Recipe

1. To parboil vegetables, boil a liter of water with 1/2 tsp salt.
2. Add carrot, cabbage and beans to the boiling water and cook for 2-3 mts.
3. Remove from heat, strain and pour cold water over the vegetables and strain again. Keep aside.
4. 2 Heat oil in a large wok, once the oil is hot, add the onions and saute on high for 2 mts.
5.  Add the baby corn and capsicum and saute for 5 mts. 
6. Add parboiled vegetables and saute for another 3 mts.
7. 4 Add soy sauce, vinegar, chilli sauce, tomato sauce, black pepper, sugar and salt and mix.
8. Add 2 cups of water and bring to a boil. 
9. Reduce flame and cook for 3-4 mts. 
10. Add the corn flour along with water and go on stirring continuously till it thickens slightly and coats the vegetables.
11. Remove from heat and keep aside.
12.  To prepare fried noodles, heat oil for deep frying in a heavy bottomed vessel. 
13. Once hot, reduce flame to medium and place around 1 1/2 cups of noodles (if the vessel is small, add only one cup) and cook till it turns golden brown.
14. Remove onto absorbent paper and repeat with rest of the noodles.
15. 6 To serve, place the fried noodles on a plate. 
16. Ladle the vegetables over the bed of fried noodles and top with a bull’s eye (fried egg). 
17.  Serve warm and enjoy the taste.