Chophouse Chopseuy

Things you will need

• Noodles - 1 packet

• Eggs ( take as many fried eggs you intend to eat )

• 200 gm of boiled chicken - separated in small chunks

• 03 Tbsp Oil

• 05 cloves of garlic

• 01 thinly sliced onion

• 1/2 Capsicum / Bell Pepper - thinly sliced

• 05- 06 Mushrooms - sliced thinly

• 02 tsp Soy Sauce

• 01 tsp Vinegar

• 01 cup water

• 01 tsp Black Pepper

• Salt to taste

• Cornflour - 1 tbsp

Steps 1. Boil the noodles in hot water for 03 mins until al-dente - drain and keep aside . 2. Heat oil in a pan . Make small nests of the noodle in the palm of your hand and drop the nests in hot oil to deep fry .The shape should be something like that of a fried noodle cake (ref image ) . Keep the heat low and fry till the noodles turn brown. Note that you must flip the noodle cake only when one side has browned completely and crisp . Drain the excess oil and keep the fried noodle cakes on a kitchen towel to drain excess oil , if any . 3. Now onto the chophouse sauce - heat some oil in another pan - add the garlic and onion and cook till it looks transparent - Add in the mushrooms, bell pepper and saute for another 2 to 3 mins ( you can choose to add your choice of assorted veges if you like )

4. Next , add one cup of water to the vegetables and let them soak in their own flavor for 03 -04 mins as they simmer in the hot water. At this point , add in the soy sauce, salt, vinegar and pepper powder and mix well. Lastly , toss in the boiled chicken chunks and simmer for another 5 mins . 5. Next , take 02 tbsp from the vegetable stock separately in a small bowl and add in the cornflour powder to form a cornflour slurry . Now add this cornflour slurry back to the vegetable and chicken mix . Let it thicken up to a semi sauce like consistency . Ensure you turn off the heat immediately within 05 mins of adding the corn four slurry or the sauce risks to over thicken itself . 6. Spoon the chophouse sauce over the crispy noodle nests - top with a fried egg and devour !