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Ingredients

Chicken (boiled, shredded) ¼ cup
Spring Onion (chopped) ½ cup
... Carrot (chopped) ¼ cup
Spring onions ¼ cup
Black Pepper ¼ tsp
Ginger paste 1 tsp
Red Chili Powder ¼ tsp
Chicken stock 1 cup
Tomato ketchup 4 tbsp
Soya Sauce 1 tbsp
Green Chili Sauce ½ tbsp
Salt to taste
Sugar 1 tbsp
Vinegar 1 tsp
Corn Flour 1½ tbsp
Noodles 1 packet
Fried egg, to top 1

Directions
For the chopsuey sauce :
Heat 4 tbsp. of oil in pan and add ginger paste, spring onions, carrot, capsicums, chili powder and salt.
Stir fry this over high heat for a minute before adding chicken pieces.
Fry another couple of minutes.
Add tomato ketchup, chili sauce, sugar, vinegar, stock and salt to taste. Bring to a boil.
In a separate cup mix corn flour with cold water, mix it well and then combine with the boiling sauce.
Keep stirring till the sauce becomes thick. Set aside.
For the noodles, heat plenty of oil in a deep frying pan Add drained noodles in circles.
Remove on a kitchen towel when crisp and golden; let the oil get absorbed in towel.
To serve the chopsuey, place crispy noodles in a serving dish. Pour the hot chopsuey sauce over it. Serve immediately topped with a fried egg

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