08 Jun How to make Veg American Chop Suey recipe?

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Last Updated on July 14, 2021 by blessmyfoodbypayal

WHAT IS AMERICAN CHOP SUEY?

Invented by the Chinese community settled in America, American Chop Suey is the amalgamation of Chinese American cuisine which originally consists of beef and eggs, cooked with vegetables and thickened sauce.

ABOUT THE PRESENT RECIPE

Here in this post, it is the Indian adaptation of this western cuisine made using Vegetables and Noodles, turning it from non veg dish to a vegan dish. And that is why it is titled as Veg American Chop Suey recipe.

THIS CHOP SUEY RECIPE IS

√Vegan
√Can be Glutenfree
√Crispy
√Crunchy
√Tangy
√Mildly sweet
√Slightly spicy
√Full of flavours
√Kids favourite
√Cooks under 30 minutes
√Easy to customize with respect to the choice of veggies
√Can be make ahead of time with certain settlements.

INGREDIENTS USED

NOODLES

To make this recipe, we have used the Noodles made of whole wheat flour. You can use Hakka or instant noodles.

MIX VEGGIES

Although in any Chinese oriented Cooking, cabbage, carrots, bell pepper and spring onions are must go veggies, but you can use any veggies of your choice or availability.

CORN FLOUR/CORN STARCH

Corn flour/starch helps in making the noodles more crispy and in sauce, helps in bringing a required thickness and glaze.

Corn flour/starch can easily be replaced with potato starch.

GINGER AND GARLIC

In addition to supplying their medicinal benefits, ginger and garlic adds that typical sharp flavours to the dish, making it more scrumptious.

Instead of using ginger and garlic separately, you can add ginger garlic paste.

SAUCES

This recipe uses red chilli sauce, soya sauce, tomato ketchup and vinegar. All these sauces are integral part of Chinese cooking and such readily available in every kitchen fond of Chinese cuisine.

SEASONING

In the name of seasoning, this recipe asks for just black pepper powder, salt and yes, surprisingly sugar.

Sugar is extensively used in Chinese cuisine, less as a sweetener & more as a spice.

A touch of sugar helps in bringing out the hidden flavours to a savoury dish.

EXPERT TIPS

1. Do not over boil the Noodles as they may turn sticky. Better to read the instructions given on the pack before boiling, because boiling time may differ.

Generally it is suggested to cook them al dente, which literally means cook so as to be still firm when bitten.

2. Do run the boiled noodles from cold water to stop cooking process. This way they will not turn mushy and will be good crisp.

However we don’t recommend this step if making garlic noodles.

3. Before frying, making sure water is fully drained and they have turned completely dry.

4. Fry noodles in small batches. However size of batch depends on their quantity, the size of pan used in frying and the quantity of oil too.

5. Oil should neither be cold nor smoking hot. Cold oil will make your noodles oily and excessively hot oil will make them burn without turning crisp and properly fried.

6. Always saute the veggies on high heat.

7. Don’t let the crunch of vegetables go by overcooking them.

ADDITIONAL TIP

Don’t discard the water in which noodles are boiled. This starchy thick water can be used in thickening the gravy or soups.

STEP WISE PICTORIAL RECIPE OF veg American Chop Suey

PREPARATION OF INGREDIENTS

1.Wash and cut the veggies.

2. Also finely chop garlic and ginger.

BOILING OF NOODLES

3. Take water in a wide pan and put on the heat.

4. Add oil and salt.

5. When water begins to boil, add noodles.

6. Let them cook for 2-3 minutes (better to follow instructions given on the pack). They have to be cooked al dente.

7. Once done, shift them into a colander.

8. Pour cold water all over them so that their cooking process stops.

9. Let them remain in colander for some time so that water drains out and they turn dry.

FRYING NOODLES

10. Sprinkle corn flour/starch over them and coat them well using your fingers.

11. Take a portion of noodles and shift them to the pan carrying hot oil. (See notes below)

12. Fry from both sides till they turn brown and crisp.

13. Take them out of oil and put on a tissue paper so that the oil gets absorbed.

14. Likewise fry the second batch too and keep aside.

MAKING OF CHOP SUEY SAUCE

15. Take oil in a pan.

16. Add ginger and garlic.

17. Saute till they turn brown.

18. Add spring onion bulbs and cook them for a minute until their sides are slightly brown.

19. Add cabbage, carrots and bell pepper.

20. Saute them on high heat without loosing their crunch.

21. Then add soy sauce, red chilli sauce, tomato ketchup, vinegar, black pepper powder and sugar.

22. Mix well and cook for a minute.

23. Add water and salt.

24. Now make slurry by mixing corn flour and water. It must be lump free.

25. Add the slurry to the pan.

26. Let it cook until turns thick and glossy.

27. Garnish with spring onion greens and chop suey sauce is ready.

SERVING OF AMERICAN CHOP SUEY NOODLES (see notes below)

28. At the time of serving, take a serving dish and place the Crispy noodles.

29. Pour the warm sauce all over them.

Serve.

NOTES

While frying the noodles, oil must be hot and fry on moderate heat. If you will fry on low heat, they will soak much of the oil and if fried at high heat, they will turn brown immediately but will not become crisp.
You can add any Vegetables of your choice but Cabbage, carrots, bell pepper and spring onions are must and considered enough. However spring onion blub can be replaced with red onion and spring onion green with cilantro.
Keep the fried noodles and sauce separate until served. If you will drizzle warm sauce over them before serving, they will loose their crunch and turn soggy.
You may need to adjust the consistency of sauce at the time of serving. If it has turned too dry, add a bit of water and reheat it.

Also see

American Chop Suey Recipe – recipe card

American Chop Suey Recipe | American Chop Suey Noodles Recipe

blessmyfoodbypayal

Made with noodles, vegetables and Chinese sauces, Veg American Chopsuey is the Indian adaptation of American Chop Suey

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Course Appetizer, Snack

Cuisine American

Servings 3

Ingredients

1 cup = 200 ml

FOR BOILING NOODLES

200 gram/7 oz Noodles
4 Cups water
1/2 tsp salt
1 tsp oil

FOR FRYING

Boiled Noodles
3 tbsp corn flour/corn starch
Oil for frying

FOR MAKING CHOPSUEY SAUCE

1 tbsp sesame oil
3/4 cup Cabbage shredded
1/2 cup Carrot cut into Juliennes
1/2 cup Bell pepper cut into Juliennes
1/2 cup Spring onion bulbs or regular onion
1/2 tsp garlic chopped
1/2 tsp ginger chopped
1 tbsp soya sauce
1 tbsp red chilli sauce
3 tbsp tomato ketchup
2 cup water
1/4 tsp black pepper powder
1/2 tsp sugar
Salt to taste
1 tbsp spring onion greens for garnish

FOR SLURRY

2 tbsp corn flour
1/4 cup water

Instructions

PREPARATION OF INGREDIENTS

Wash and cut the veggies.
Also finely chop garlic and ginger.

BOILING OF NOODLES

Take water in a wide pan and put on the heat.
Add oil and salt.
When water begins to boil, add noodles.
Let theM cook for 2-3 minutes (better to follow instructions given on the pack). They have to be cooked al dente.
Once done, shift them into a colander.
Pour cold water all over them so that their cooking process stops.
Let them remain in colander for some time so that water drains out and they turn dry.

FRYING NOODLES

Sprinkle corn flour/starch over the noodles and coat them well using your fingers.
Take a portion and shift them to the pan carrying hot oil. (See notes below)
Fry them from both sides till they turn brown and crisp.
Take them out of oil and put on a tissue paper so that the oil gets absorbed.
Likewise fry the second batch too and keep them aside.

MAKING OF CHOP SUEY SAUCE

Take oil in a pan.
Add ginger and garlic.
Saute till they turn brown.
Add spring onion bulbs and cook them for a minute until their sides are slightly brown.
Add cabbage, carrots and bell pepper.
Saute them on high heat without loosing their crunch.
Then add soy sauce, red chilli sauce, tomato ketchup, vinegar, black pepper powder and sugar.
Mix well and cook for a minute.
Add water and salt.
Now make slurry by mixing corn flour and water. It must be lump free.
Add the slurry to the pan.
Let it cook until turns thick and glossy.
Garnish with spring onion greens.
Chop Suey sauce is ready.

SERVING OF CHOP SUEY (see notes below)

At the time of serving, take a serving dish and place the Crispy noodles.
pour warm sauce all over them and serve.

Notes

While frying the noodles, oil must be hot and fry on moderate heat. If you will fry on low heat, they will soak much of the oil and if will be fried at high heat, they will turn brown immediately but will not become crisp.
You can add any Vegetables of your choice but Cabbage, carrots, bell pepper and spring onions are must and considered enough. However spring onion blub can be replaced with red onion and spring onion green with cilantro.
Keep the fried noodles and sauce separate until served. If you will drizzle warm sauce over them before serving, they will loose their crunch and turn soggy.
You may need to adjust the consistency of sauce at the time of serving. If it has turned too dry, add a bit of water and reheat it.

Keyword American chop suey, American chopsuey, veg American chop sue