American Choupsey

Boil the noodles as per packet instructions. Strain and keep aside.

Heat oil for frying the noodles in a thick bottomed pan.
When the oil becomes hot, carefully place the noodles in such a way to form a nest.

Deep fry the noodles till crisp from both sides.
Transfer them on to an absorbent paper.
Let it cool down.

Meanwhile, heat 2 tbsp oil in a wok.
Add ginger and garlic and fry them for just 30 secs on high flame. Add onions and saute them till translucent.

Quickly add bell peppers, cabbage and carrots and cook them on medium high flame for 3-4 mins.

Add spring onion greens.
Mix well.

Mix cornflour in 1/8th cup of water and mix well.

Add all the sauces to the wok. Add more tomato sauce if desired as American chopsuey is little tangy and sweet.
Now add sugar, salt and pepper powder.
Mix well.

Add 2 cups of water to the wok and bring it to a boil.
Add the cornflour water mixture and let the gravy become little bit thick.
Switch off the flame.

To make fried egg, heat and grease a griddle pan with oil.
Carefully break an egg without mixing yolk and white like we do for bull's eye.
Sprinkle some salt and pepper on it.
When the bottom becomes nicely cooked, remove it on to a plate.

To assemble the dish, first place the noodles nest without breaking on a plate.Pour the gravy with veggies over it.Finally place a fried egg on it.
Serve immediately.