Chop suey is originally a Chinese style dish of stewed and fried meat along with bean sprouts and bamboo shoots and onions served with rice. It is a one pot dish that is easy to make and delicious to have for lunch, dinner or snack.
The version of the recipe you see below is a different one adapted to suit India’s spice-loving palate. It has a base of crispy, deep fried noodles that is topped with a saucy spicy soft vegetables. When you have it together, you get a good bite of crunch and spice making it one of the best Indo-Chinese dishes. You can fill this with the goodness of vegetables like capsicum, carrots and cabbage and even mushrooms to make it more nutritious. You can substitute regular button mushrooms with fresh oyster mushrooms which are equally delicious and more nutritious.
Even though this is a pot dish, it requires 20 mins of prep time. You’ll have to chop the vegetables into julienne and also keep the garlic, chillies and ginger chopped and ready before you start cooking. You’ll also need some time to deep fry the noodle nests and allow them to cool slightly before you top it with the saucy vegetables.
American Chop Suey
- 100 grams Noodles (boiled and deep fried)
- 2 Onions (sliced finely)
- 2 cups Assorted Vegetables (like capsicum, carrot, french beans and cabbage (shredded))
- 5 Garlic Cloves (chopped finely)
- 1 inch Ginger (grated)
- 2 Green Chillies (slit)
- 5 tablespoons Corn Flour
- 2 tablespoons Oil
- Water as needed
- 1 teaspoon Dark Soya Sauce (Mix together the following)
- 1 teaspoon Red Chilli Sauce
- 2 teaspoons Sugar
- 3 tablespoons Tomato Ketchup
- 1 pinch Salt
- ¼ teaspoon Black Pepper Powder
- 2 teaspoons Vinegar
Mix the cornflour adding ¾ cup of water to make a smooth paste. After mixing to a fine paste, keep it aside.
On a low flame, heat the oil in a thick bottom pan.
Sauté the onion, ginger, garlic and green chillies for a couple of minutes on full flame.
Add carrots, capsicum, french beans, and cabbage.
Again stir-fry for few minutes to retain the crunchy bite of vegetables.
Add the sauces mixture and mix up everything well.
Finally, add cornflour paste and cook for a couple of minutes.
Add little water if needed.
Switch off the flame.
The sauce thickens upon standing so adjust consistency accordingly.
Serve by placing a portion of fried noodles in an individual plate or bowl.
Pour a few tablespoons of sauce on top and serve immediately so that the noodles do not get soggy.
The sauce topping tastes best when freshly made and served hot whereas the fried noodles can be pre-made and stored for use as needed.