American Chopsuey

Ingredients	Quantity
Noodles – cooked	150gms
Capsicum – julien cutting	1 cup
Carrot – julien cutting	1 cup
Cabbage – julien cutting	2 cups
Big onion – julien cutting	1 cup
Celery – julien cutting	¼ cup
Oil	2 tbsp
Tomato sauce	4 tbsp
Red food colour	2 drops
Vegetable stock or water	2 cups
Corn flour	2 tsp
Sugar	3 tsp
Salt	to taste
Pepper powder	1 ½ tsp
Celery – chopped finely	1 stick
Spring onion – chopped finely	2 tbsp
Green chillies – chopped finely	4
Garlic – chopped finely	4 flakes

Deep fry the cooked noodles until crispy and light brown.

Heat 2 tbsp oil and saute garlic, green chillies for 3 minutes.

Add vegetables and saute until half cooked.

Add stock or water.

Add tomato sauce, red colour, pepper powder, sugar, salt, celery chopped, spring onion chopped.

When the gravy starts boiling, add the corn flour mixed with a little water.

When the sauce starts thickening, remove from fire.

In a serving dish, arrange the fried noodles and pour the sauce over this.

Hakka Noodles

Ingredients	Quantity
Boiled flat noodles (marketed also hakka noodles)	2 cups
Dried red chillies	3
Spring onion	1 small bunch
Capsicum thinly sliced	1 small
Garlic finely chopped	2 tsp
Vinegar	½ tsp
Salt	to taste
Oil	1 ½ tbsp
Tandoori colour

Chop the spring onions into ¼ & quot; pieces cut slanting.

Pound red chillies and garlic coarsely.

Heat 1 tablespoon oil, add chilli and garlic and fry for a minute.

Add the capsicum and fry till tender.

Add the spring onion and fry again for 2-3 minutes.

Add noodles and salt and mix well.

Add tandoori colour and vinegar to taste.

Heat very well in oven or microwave before serving.

Serve with schezwan sauce or manchurian in gravy.

Gingered Tomato Broth With Pappadam Noodles

Ingredients	Quantity
5” plain pappadam	5
Spinach leaves	12 large
Peanut oil	1 tbsp
Cumin seeds	1 tbsp
Ginger – grated	1 ½ tbsp
Jalapeno pepper – minced	1 tbsp
Turmeric	¼ tsp
Ripe tomatoes – peeled, seeded & diced	3
Stock	5 cup
Salt & pepper
Cilantro – chopped	2 tbsp

Using scissors, cut pappadams into 1" wide noodles. Stack spinach leaves, roll them into a tight log, and cut into 1/8" chiffonade. Heat oil over moderate heat. Add cumin seeds, ginger and jalapeno, fry until seeds darken slightly. Stir in turmeric and tomato and cook about 4 to 5 minutes. Add stock and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Season. Just before serving, add noodles and spinach and simmer for a bare minute. Ladle into warmed bowls and garnish with cilantro. Variations: In place of spinach use 1 cup blanched peas, snow peas, zucchini or asparagus slivers.

Bakmi Goreng Jawa

Ingredients	Quantity
Egg noodles	1 ¼ kg
Oil
Garlic paste	20gms
Leek stalk – chopped	40gms
Cabbage – shredded	40gms
Bean sprouts	30gms
Onions – sliced	40gms
Tomatoes – sliced	1 (80 g)
Red chilli paste	20gms
Soy sauce	4 tsp
Eggs – scrambled	4
MSG	a pinch
Salt	to taste

Bring plenty of water to a boil. Add a few drops of oil. Add the egg noodles and boil for two minutes. Drain the noodles and keep aside. Heat the oil in a wok. Add garlic paste and saute for two minutes. Then add all the vegetables, the boiled noodles, red chilli paste, soy sauce and the seasoning. Toss well for one minute.

Serve hot, garnished with scrambled egg if so desired.