![]() ![]() ![]() Just before serving, place one portion of the crispy noodles on a serving dish and top it with one portion of the Chopsuey topping evenly over it.Divide the Chopsuey topping into two equal portions and keep it aside.Cook on a medium flame for 3 to 4 minutes or till the sauce thickens and stir occasionally.Add the cornflour-water mixture, vinegar, sugar and salt, mix well.Breaded and fried proteins should be avoided, in favor of steamed or stir-fried dishes. Add the tomato ketchup and chili sauce, mix well and cook on a medium flame for 1 minute. In general, chicken, seafood, lean steak and tofu-based entrees are better choices than ones featuring pork, duck or beef, according to the American Diabetes Association eating recommendations for Asian dining.Drizzle 2 tbsp of oil and sear the beef for 2-3 minutes or until the beef is charred. Add the boiled noodles and saute on a medium flame for 1 minute. Heat the large wok/pan over medium-high heat.Add the capsicum, carrot, and cabbage and saute on a medium flame for 2 to 3 minutes.Add the cornstarch slurry to the pan and stir fry until the sauce has thickened to your liking, 1 to 2 minutes. Heat the oil in a deep non-stick pan, add the onions and saute on a medium flame for 1 minute. Add the cornstarch and water to a small bowl and stir to dissolve.Add cornflour with 1½ cups of water in a deep bowl, mix well and keep it aside. ![]() Drain on an absorbent paper and keep it aside.Heat the oil in a deep non-stick kadhai, add 2 cups of Hakka noodles and spread it evenly to form a layer and deep-fry till it turns crispy and golden brown in color from both the sides.Just before serving, place one portion of the crispy noodles on a serving dish and top it with one portion of the Chopsuey topping evenly over it.Īlso, Read Healthy Vegetable Egg Muffin Recipe Heat the oil in a deep non-stick pan, add the onions and saute on a medium flame for 1 minute.Īdd the capsicum, carrot, and cabbage and saute on a medium flame for 2 to 3 minutes.Īdd the boiled noodles and saute on a medium flame for 1 minute.Īdd the tomato ketchup and chili sauce, mix well and cook on a medium flame for 1 minute.Īdd the cornflour-water mixture, vinegar, sugar and salt, mix well.Ĭook on a medium flame for 3 to 4 minutes or till the sauce thickens and stir occasionally.ĭivide the Chopsuey topping into two equal portions and keep it aside. Heat the oil in a deep non-stick kadhai, add 2 cups of Hakka noodles and spread it evenly to form a layer and deep-fry till it turns crispy and golden brown in color from both the sides.ĭrain on an absorbent paper and keep it aside.Īdd cornflour with 1½ cups of water in a deep bowl, mix well and keep it aside. It is perfect for any occasion.Ĥ cupsParboiled Hakka Noodles,Oil fordeep-frying,ġ/2 cupSliced Onions,1/2 cupCapsicum Strips,1/2 cupCarrot Julienne,1/2 cupShredded Cabbage,1/2 cupBoiled Noodles,1-1/2 tbspCornflour,2 tbspOil,1 cupTomato ketchup,2 tspChili Sauce,2 tbspVinegar,1 tbspSugar,Saltto Taste, It is crispy, soft, tasty and easy to prepare. By Administrator,Įxplore the exotic flavor of Veg American Chopsuey. Veg American Chopsuey Recipe | Yummy food recipes. ![]()
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