Heat sufficient oil in a wok. Divide the cooked noodles into four to six equal portions, form into a nest and deep fry in hot oil till light brown and crisp. Remove and drain onto an absorbent kitchen towel. Deep fry tofu strips and keep aside. Blend cornstarch in a quarter cup of water and keep aside. Heat two tablespoons of oil in a wok. Add chopped ginger and garlic, and stir fry briefly. Add onion and sauté for a minute or until it turns translucent.

Add chicken and stir fry on high heat for two minutes or until the moisture evaporates. Add carrot, beans, cabbage, spinach and stir fry for two minutes or until the vegetables are just cooked, but still retain the crispness. Add pepper powder, salt and sugar. Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch. Simmer for two minutes or until it thickens to a sauce consistency. Add bean sprouts and tofu and stir well. Use the remaining oil to make fried eggs in a non-stick frying pan.

Sick of the hawkers, i had a fanta in a rooftop garden. It was a pricey 80c, but the view was good. After finding a restaurant with a more desirable budget of $2 I braved the odd meal of American chopsuey. It was a noodle dish with a litre of sweet syrup and a fried egg on top, and it tasted gross. Even worse, I couldnt tell if the strips of buffalo meat in it were cooked or not. After a few hesitant mouthfuls I offended the waiter and retreated to the hotel, afraid of a vicious onset of diarrhea.

None came, so i ventured out on the streets to check out the shops. Some noticeable products included a whole buffalo being decimated on the street (next to the restaurant where i had just eaten), popcorn makers and cannabis incense. Ready you are American Chopsuey Please visit in the site www.indomunch.com for extra details.