Boneless chicken cut into thin strips
Cornflour/ corn starch
Garlic finely chopped
1 inch piece
6 tbsps + to deep fry
Onion thinly sliced
Carrot finely shredded
French beans cut diagonally
Cabbage finely shredded
White pepper powder
Green capsicum cut into thin strips
Boil noodles until almost cooked, drain and cool. Heat sufficient oil in a wok and deep-fry noodles till crisp and golden brown in colour. Drain on absorbent paper. Divide the fried noodles into four equal portions and keep warm in separate shallow plates or serving platter.
Mix cornflour in half a cup of water. Heat half tablespoon oil in a non-stick pan, break an egg, cook for half a minute on both sides.
Repeat this to make four such double fried eggs. Heat four tablespoons of oil in a wok or a pan, add garlic and ginger and stir-fry for half a minute. Add chicken strips and cook for half a minute.
Add onion, carrot, French beans and cabbage and continue to stir-fry for a minute. Add tomato sauce, soy sauce, white pepper powder, MSG, salt, capsicum and stir in the chicken stock.
Cook for two minutes and stir in the cornflour mixture. Continue to cook for a minute or until the sauce thickens. Add vinegar and bean sprouts, stir well and pour over the fried noodles.
Serve hot with each portion of American Chopsuey topped with a double fried egg.