Veg American Chop Suey

Instructions

1. 1

   Boil and Prepare Noodles

   • Bring a large pot of water to a rolling boil. Add 1 tsp of salt.
   • Add the hakka noodles and cook according to package instructions until just al dente, typically 5-7 minutes. Avoid overcooking.
   • Drain the noodles in a colander and immediately rinse with cold water to stop the cooking process and remove excess starch.
   • Spread the noodles on a plate and let them dry slightly for about 10-15 minutes. This helps in making them crispier when fried.
2. 2

   Fry the Noodles

   • Heat the vegetable oil in a deep pan or wok over medium-high heat. The oil should reach about 350°F (175°C). Test by dropping a single noodle; it should sizzle and float up immediately.
   • Divide the boiled noodles into 4 portions. Gently place one portion into the hot oil, spreading it into a flat, round nest.
   • Fry for 2-3 minutes on each side, until golden brown and crispy. Do not overcrowd the pan.
   • Carefully remove the crispy noodle nest with a slotted spoon and place it on a wire rack or paper towels to drain excess oil. Repeat for the remaining portions.
3. 3

   Prepare the Sauce Mixture

   • In a small bowl, whisk together the soy sauce, tomato ketchup, red chili sauce, rice vinegar, sugar, 0.5 tsp salt, and white pepper. Set this sauce mixture aside.
   • In another small bowl, mix the corn starch with 1/4 cup of water to create a smooth slurry. Ensure there are no lumps.
4. 4

   Stir-fry the Vegetables

   • Heat the sesame oil in a clean wok or large skillet over high heat until it shimmers.
   • Add the chopped ginger and garlic and stir-fry for 30 seconds until fragrant.
   • Add the sliced onions and sauté for 1 minute until they are translucent.
   • Add the julienned carrots, capsicum, and shredded cabbage. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender-crisp, not soft.
5. 5

   Assemble and Serve

   • Pour the prepared sauce mixture over the stir-fried vegetables and toss to coat everything well.
   • Add the 2 cups of vegetable stock and bring the mixture to a boil.
   • Give the corn starch slurry a quick stir and pour it into the wok while stirring continuously to prevent lumps.
   • Cook for another 1-2 minutes until the sauce thickens and becomes glossy.
   • To serve, place a crispy noodle nest on each plate. Generously pour the hot vegetable sauce over the noodles. Garnish with chopped spring onions and serve immediately.