"American Chopsuey for me is pure nostalgia. Growing up I remember going to our famous Chinatown in Kolkata (Tangra) where this delectable dish of crispy noodles topped with a sweet and sour sauce was served. And now as a grown up, I can still vouch that this is one of my favouritest dishes ever! A dish as quintessential to our Indo-chinese cuisine as the manchurian itself, you will truly miss out if you do not try this dish"

Crispy noodles
4 cups water
Salt - ½ tsp
Noodles - 3 balls
1 tbsp cornflour

Boil the noodles in salted water until almost cooked. It should be al-dente. Drain. Toss with oil and cornflour and keep aside. Heat oil in a deep kadhai and deep fry in batches for 2-3 minutes each till each batch of noodles is golden and crispy. Drain on a paper towel.

American sauce
Onion - 1 medium sliced
Garlic - 1 tbsp minced
Ginger - 1 tbsp minced
Tomato - Cut into ½ inch slices
Broccoli - ¼ cup cut into tiny pieces
Baby corn - ¼ cup sliced thinly
Capsicum - ¼ cup sliced thinly
Carrots - ¼ cup sliced thinly
Cabbage - - ¼ cup shredded
Mushroom - ¼ cup sliced thinly
Spring onion - ½ cup chopped
Keep the vegetables prepped
Tomato sauce - ½ cup
Light Soya sauce - 1 tsp
Vinegar 1 tsp
Chilli sauce - 1 tbsp

Mix all the sauces together.

Sugar - 2 tbsp
Salt to taste
Black pepper - 1 tsp
Oil - 2 tbsp
Cornflour 1 tbsp mixed with 4 tbsp water
Water 1 cup

In a wok, heat the oil, add in the onion, ginger and garlic. Saute till the onions are translucent. Add in the other vegetables including spring onion and saute for 5-7 minutes till slightly browned and cooked. Add in the sauces mix along with sugar, ajinamoto and salt to taste. Cook for 3-4 minutes. Add in the water followed by the cornflour paste. Bring to boil and cook till the sauce is thick and flavourful.

Top the crispy noodles with the chop suey sauce and sprinkle over some chopped spring onion. Serve immediately.