american chopsuey

An Indo Chinese favourite, veggies in a sweet, spicy, sour sauce are served over crispy fried noodles. The only work is in prepping the veggies but after that, the entire dish comes together in under 30 minutes.

American Chop Suey

150 Grams Hakka Noodles

Cups Water

1.5 Tablespoons Corn Flour (or Corn Starch)

Oil As Required For Deep Frying

Teaspoon

¼ Cup Sliced Onions (approximately)

½ Cup Julienned Carrot

½ Cup Sliced Bell Peppers (yellow and red)

½ Cup Shredded Cabbage

¼ Cup Chopped Spring Onions (green part cut into 1 inch pieces)

Tablespoons Tomato Ketchup

Tablespoon Soy Sauce (Naturally Fermented Or Naturally Brewed)

Tablespoon Red Chilli Sauce

Teaspoon Black Pepper Powder

Tablespoons Cornflour

Water

Teaspoons Sugar

2-3 Green chillies (finely chopped)

Of 1 Lime

As Required

Spring Onions For Garnish

Boil noodles

Boil the noodles with salt and a teaspoon of oil till al dente. My rule of thumb is to boil the noodles for 60 seconds less than the package instructions.

Drain and cool

Immediately drain them in a colander and wash them thoroughly with cold water.

Dry noodles

Once they are completely drained, spread them out in an even layer on a sheet or parchment paper and leave them out to dry for 30 minutes.

Toss in cornflour

After 30 minutes, sprinkle the noodles with cornflour and toss them well.

Deep fry

Heat oil in a cast iron skillet or frying pan till it starts shimmering (350F/ 180C). You can drop a small piece of noodle in the oil to check if it's hot enough. If there is no movement in the oil when you drop the noodle, it's not hot enough.

Keep the heat to medium high, and add a handful of noodles to the oil, spreading them out. Deep fry them for 2-3 minutes till they are a deep golden brown. Do this in batches so that the temperature of the oil does not drop down significantly once you add the noodles.

Drain and set aside

Drain them out on some tissue paper and let them cool completely before using. Keep aside.

Fried Noodles

Stir fry aromatics

Heat oil in a wok or kadai and add ginger and garlic. Stir fry for 30 seconds or until fragrant.

Stir fry vegetables

Add onions, carrots and capsicum and stir fry on high heat for 1-2 minutes or until onions are translucent. Add cabbage, spring onions and bok choy and stir fry again for 1-2 minutes on high heat.

Add sauces

Add tomato sauce, soy sauce, red chilli sauce, black pepper powder and sugar and mix well until combined.

Thicken with cornflour

Combine corn flour and water in a bowl and add to the wok. Add green chillies and continue stirring until the sauce thickens and comes to a boil. Reduce the heat and simmer for 3-4 minutes or until desired consistency has been reached.

Serve hot

Add lime juice. Sprinkle with spring onion greens and serve hot on top of fried noodles.

American Chop Suey Sauce

https://www.youtube.com/watch?v=CyRfz-K28CA

Full Recipe: https://myfoodstory.com/american-chopsuey/
American Chopsuey is a big Indo-Chinese favorite - it’s hard not to like this one! You just can’t go wrong with crispy noodles topped with a sweet, spicy, and tangy vegetable stir fry gravy. 

Timestamps:
0:00 - Introduction
0:15 - Saute ginger and garlic with some veggies
0:40 - Add sauces
0:59 - Add cornflour slurry
1:26 - Method 1 - Crispy Noodles
1:45 - Method 2 - Crispy Noodles
2:19 - Serve and relish!

Top 1 american chopsuey recipes from across the web

The most viewed american chopsuey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

American Chop Suey

Top 1 american chopsuey recipes from across the web

The most viewed american chopsuey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

American Chop Suey

The most viewed american chopsuey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine