American Chopsuey Veg

🔥 Prep

• Chop the 150 g mixed vegetables into bite-sized pieces.
• Measure out 3 tbsp tomato ketchup, 1 tbsp vinegar, 1 tsp sugar, 1 tbsp corn flour, 2 tbsp oil, 1 tsp salt, and 200 ml water.
• Whisk the corn flour with a small amount of water to make a smooth slurry (optional but helps prevent lumps).
• Ensure the 150 g fried noodles are loosened and ready to use.

🔥 Cook

• 1. Heat 2 tbsp oil in a wok or large skillet over medium‑high heat until shimmering.
• 2. Add the chopped mixed vegetables and stir‑fry for 3‑4 minutes until they are crisp‑tender but still bright.
• 3. Push the vegetables to the side of the pan; add the measured 3 tbsp tomato ketchup, 1 tbsp vinegar, 1 tsp sugar, and 1 tsp salt to the empty space and stir for 30 seconds to combine.
• 4. Pour in 200 ml water and bring the mixture to a gentle boil over medium heat, about 2 minutes.
• 5. Stir in the corn flour slurry and continue to cook, stirring constantly, for 1‑2 minutes until the sauce thickens and becomes glossy.
• 6. Add the 150 g fried noodles to the pan and toss everything together over medium heat for 2‑3 minutes until the noodles are well coated with the sauce and heated through.
• 7. Taste and adjust seasoning with extra salt or sugar if needed, then remove from heat.

🔥 Serve

• Transfer the American Chopsuey Veg to a serving platter, spreading the noodles evenly and topping with the saucy vegetables.
• Garnish with chopped spring onions or a sprinkle of toasted sesame seeds if desired.
• Serve hot as a main dish, optionally accompanied by a side of chili garlic sauce or a simple cucumber salad.