American chopsuey

Heat 4 cups water in a sauce pan on a medium to high flame.
add teaspoon salt and add teaspoon oil to the water.
let the water come to a boil.
then lower the flame and add 150 grams noodles. with a fork or a spoon press the noodles in the boiling water.
cook noodles on a medium flame till they become soft
check and taste a few noodle strands and they should have a slight bite to them. they should not be completely cooked..

Strain the noodles
then rinse the cooked noodles very well with fresh water. use a spoon to stir when rinsing noodles.
remove the noodles in a large plate or tray. spread them evenly. let noodles cool at room temperature for 1.5 to 2 hours. later after 1.5 to 2 hours you can begin to deep fry them.
before frying add 2.5 tablespoons corn flour (corn starch) on the noodles.
mix very well so that the corn flour (corn starch) coats the noodles well. you can use a pasta or noodle tong to mix.

Heat oil for deep frying in a kadai or a pan.
add a few strands of the noodles and if they come up steadily and gradually then you can begin to fry them. if they settle down at the bottom, the oil needs to get hot. if they come up too quickly then the oil is very hot, so the flame need to be reduced.

add noodles in batches.

as soon as you add noodles, then with a slotted spoon separate them.

fry till the base become light golden and crisp.

In a small bowl, take 3 tablespoons tomato ketchup, 1 tablespoon soy sauce and tablespoon sweet red chilli sauce

mix the three sauces very well

in another small bowl take 2 tablespoons corn flour and 2 tablespoons water. mix very well.

heat 1 tablespoon oil in a pan

add teaspoon finely chopped ginger and teaspoon finely chopped garlic.

Saute for some seconds
now add cup chopped spring onions.
increase the heat to medium or high and stir fry onions for a minute.
now add the shredded veggies. mix very well.
stir fry vegetables on medium to high flame for 4 to 5 minutes.

Now reduce the flame and add the sauces. mix very well with the stir fried veggies.
add 1.5 to 1.75 cups water and mix well.
stir the corn flour paste (as the corn flour settles down) and then add slowly in a stream in the pan.
season with salt as per taste.

Add less salt as the sauces already have salt in them.
add teaspoon black pepper powder or crushed black pepper. mix very well.
simmer on a low to medium flame for 2 to 3 minutes
now add 1 teaspoon white vinegar.
add to 1 teaspoon sugar.
switch off the flame and now add 2 tablespoons spring onion greens.

mix well. the veg chop suey sauce is ready to be served.

top the crispy noodles with the sauce garnish with some chopped coriander leaves.

Serve veg american chopsuey immediately.