Vegetable Chopsuey

Ingredients

• Carrots, shredded fine ½ cup (50 g)
• Cabbage, shredded fine 1 cup (75 g)
• Capsicums, shredded fine ½ cup (30 g)
• Onions, sliced thin ½ cup (100 g)
• Garlic, chopped fine 2 tsp (10 g)
• Oil 2 tbsp (30 g)
• Noodles, boiled and drained well 200 g
• Vinegar 2 tbsp (30 g)
• Soya sauce ½  tsp (3 g)
• Sugar 1 tsp (5 g)
• Salt to taste
• Cornflour (Cornstarch) 2 tbsp (15 g)
• Oil to deep fry noodles

Preparation

• Mix together the vinegar, Soya sauce, sugar, salt and cornflour and add enough water to make up to a cup. Keep aside.

• Heat the 2 tbsp oil and add the onions and garlic. Sauté till a little soft.

• Add the carrots, cabbage and capsicum and stir-fry over high heat for a minute.

• Add the water mixture and cook, stirring continuously. Keep aside.

• Deep fry the noodles over high heat till brown. Drain.

• Transfer noodles to a serving dish, pour the vegetables over and serve.