Add ketchup, red chilli sauce/sriracha, salt, pepper, soy sauce, sugar and toss to combine.ĥ. Saute on high for 2-3 minutes while stirring continuously.Ĥ. Add cabbage, bell peppers, carrot and beans. Saute garlic and ginger with a tablespoon of oil in a wok or kadai on high heat until fragrant. Remove from oil and transfer onto a plate lined with tissue.ģ. Heat oil in a pan and deep fry the noodles until golden brown. Once the noodles are dry, sprinkle some corn flour and set aside.

Drain the noodles and transfer onto a kitchen towl and air dry them, allowing the moisture to evaporate or get absorbed.

I cooked them for 2 minutes in boiling water.Ģ. If following package instructions, reeduce the cooking time by 60 seconds, this will help you judge the doneness of the noodles before it’s too late. Cook it according to package instructions or until al dente. Bring water with salt to a boil in a saucepan or pot.Sugar: Adding a little sugar balances out the other flavors, making this gravy super yum!.Lime Juice: For tanginess! Don’t skip this!.Corn Flour: For coating the noodles and thickening our stir fry sauce.This gives the gravy that lovely brown color and adds umami to the dish. Soy Sauce: Either naturally fermented or naturally brewed soy sauce will work here.If you don’t have sriracha, you can replace it with any red chili sauce. Sriracha Sauce: A little bit of sriracha goes a long way in this recipe! I love the faint heat that it adds.Tomato Ketchup: This adds a tangy and sweet flavor to the stir fry - giving it that classic Indo-Chinese taste.Thinly chopped carrots, capsicum, bell peppers, mushrooms, cabbage and onions work well in chop suey. Veggies: Chop suey is pretty versatile so you can add any veggies you have at hand.Also make extras because these disappear fast! Or take a shortcut and just buy pre fried noodles. Fried Noodles: So easy to make at home - I even have a fried noodle recipe for you to try.Only don’t change anything about the lip smacking sweet and sour sauce! So versatile - add some paneer, chicken or even seafood.It doesn’t require any exotic grocery shopping - very pantry friendly.It packs in a lot of veggies - perfect for kids!.Use a food processor to make quick work of all the chopping Only 30 minutes - and the prep takes the longest.

Sometimes I feel like I’ve turned into my mom - always wanting to make sure my family gets the freshest food without compromising on taste. Making American chopsuey at home gives me the assurance that my dish has been made using the best quality frying oil and fresh vegetables. It might sound complicated, but it actually comes together in just 15 minutes once you’ve prepped everything. That’s why I prefer to make it at home and serve it right away. The best chop suey is served fresh, with the vegetables still crunchy. When this came to India, it was Indianised and served with crispy fried noodles - a genius addition that takes this stir fry to another level. In China, a chop suey is a simple vegetable stir fry with sauce. I just love the gravy, which, combined with crunchy noodles, hits all the right notes - sweet, salty, tangy, crunchy. I am a sucker for Indo-Chinese recipes! American chopsuey is one of my childhood favorites.

Jump to Recipe Jump to Video Print RecipeĪmerican 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.

Calories in chinese vegetable chop suey