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The ever popular
Noodles - 300 grams
Oil - 6 tablespoons + to deep fry
Corn flour/ corn starch - 2 tablespoons
Eggs - 4
Garlic, finely chopped - 3-4 cloves
Ginger, grated - 1 inch piece
Boneless chicken, cut into thin strips - 100 grams
Onion , thinly sliced - 1 medium
Carrot, finely shredded - 1/2 medium
French beans, cut diagonally - 3-4
Cabbage, finely shredded - 1/4 small
Tomato sauce - 1/2 cup
Soy sauce - 1/2 tablespoon
White pepper powder - 1/2 teaspoon
Salt to taste
Green capsicum, cut into thin strips - 1/2 medium
Chicken stock - 2 cups
Vinegar - 1 tablespoon
Bean sprouts - 1/2 cup
Boil noodles until almost cooked, drain and cool.
Heat sufficient oil in a wok and deep-fry noodles till
crisp and golden brown in color. Drain on absorbent
Divide the fried noodles into four equal portions
and keep warm in separate shallow plates or serving
platter. Mix corn flour 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,
salt, capsicum and stir in the chicken stock.
Cook for two minutes and stir in the corn flour
mixture. Continue to cook for a minute or until the
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.