American Chopsuey

1. 1
   boil · ~4 min

   Boil the noodles until just done.

   Bring a large pot of water to a rolling boil. Add a pinch of salt and the noodles. Cook until al dente, about 3-4 minutes. Drain immediately and rinse under cold water to stop the cooking. Spread on a clean kitchen towel to dry completely, at least 15 minutes.

   TIPNoodles must be completely dry before frying, otherwise they will splutter and won't crisp up.
2. 2
   fry · ~5 min

   Deep fry the noodles in batches until golden and crisp.

   Heat 2 cups of oil in a wok over high heat until smoking. Take small handfuls of dried noodles, spread them loosely, and slide into the hot oil. Fry for 1-2 minutes until golden and crisp. Drain on paper towels and repeat with remaining batches.

   TIPDon't overcrowd the wok; fry in 3-4 small batches for the crispiest result.
3. 3
   prep · ~2 min

   Prepare the cornflour slurry and tomato puree.

   In a small bowl, mix 2 tablespoons of cornflour with 1 cup of water until smooth. Set aside. Puree the tomatoes in a blender until smooth.

4. 4
   saute · ~6 min

   Stir-fry the aromatics and vegetables.

   Heat 2 tablespoons of oil in a clean wok over high heat. Add chopped garlic and ginger, sauté for 30 seconds until fragrant. Add sliced onions and cook until translucent, about 2 minutes. Add carrots, beans, and bell pepper. Stir-fry on high heat for 3-4 minutes, keeping the vegetables crunchy.

   TIPKeep the flame high and the vegetables moving — they should stay crisp-tender, never turn mushy.
5. 5
   simmer · ~7 min

   Build the sweet-tangy sauce.

   Pour the tomato puree into the wok and cook for 2 minutes until the raw smell disappears. Add soy sauce, vinegar, tomato ketchup, sugar, salt, and black pepper. Mix well and bring to a simmer. Stir the cornflour slurry once more and pour it in. Cook for 2-3 minutes, stirring constantly, until the sauce turns glossy and thickens to a coating consistency.

   TIPThe sauce should coat the back of a spoon; add a splash of water if it thickens too much.
6. 6
   assemble · ~1 min

   Assemble the dish just before serving.

   Place the crispy fried noodles on a large serving platter or individual plates. Spoon the hot vegetable gravy generously over the noodles, covering them completely. Garnish with chopped spring onion greens. Serve immediately while the noodles are crisp and the sauce is hot.

   TIPAlways pour the sauce over the noodles at the very last moment so the bottom layer stays crunchy while the top absorbs the gravy.

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