American Chop Suey/ Veg. American Chop Suey
American Chop Suey is a popular American Chinese fried noodle recipe. Originally, it used to be prepared with pasta/ Macaroni, tomato sauce and ground meat. It also had Italian herbs and was popular as an Italian American dish. Indian version of American Chop suey was further modified to suit Indian taste buds. This Veg. American Chopsuey recipe is extremely popular in Indo-Chinese restaurants in the country. Vegetables are stir-fried and mixed with a flavourful tomato sauce and poured over crisp, fried noodles. Yum! The heavenly combination will totally blow you off!
Usually, we have American chop suey or Chinese chop suey with crispy fried noodles, shredded chicken and vegetables, topped with poached egg/ Bull’s eye on top. Since the Lent season is going on, I thought I would try veg. chop suey for a change, and it was a huge hit. Every tiny shred of vegetables was devoured without any coaxing and the plates were licked clean. Compared to Chinese Chop suey, American Chop suey is more vibrant and is prepared in a sweet and spicy tomato sauce; whereas the former is prepared in a Chinese soy-based sauce. Will post the non veg. version of Chinese chop suey soon.
Indo Chinese dishes are very alluring and great for family weekend dinners. Variety rice and noodles recipes like Schezwan fried rice, Chinese fried rice, Garlic Fried rice, Chicken Hakka Noodles etc. are liked by kids and adults alike. Fried crispy noodles are irresistible whether it is in chop suey or Manchow soup. Chop suey can be prepared with rice and soft noodles as well, but the crispy noodles take your taste buds to another level. You can fry the noodles in advance and store in airtight containers to ease your work.
Chinese or American Chop suey do not really need any side dish. It is a complete meal and you can have this for lunch or dinner. Try with some Chinese starters like Honey chilli chicken, Sweet corn Chicken soup, Szechwan chilli chicken, Chilly Fish, Chilly Pork, Chicken Lollipop, Mushroom pepper fry, Honey Chilli Potato, Paneer chilli, Beef and Mushroom, Gobi Manchurian etc.
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Ingredients for crispy fried Noodles:
|Hakka Noodles||: 250 gms|
|Water||: 3 cups|
|Salt||: 1 tsp|
|Oil||: 1 ½ tsp|
|Corn flour||: 2 tbsp|
|Sun Flower Oil||: For frying|
Ingredients for Chop Suey topping:
|Shredded Cabbage||: 1 cup|
|Shredded Carrot||: 1 cup|
|White Onion sliced||: ½ cup|
|Bell Pepper Chopped||: ½ cup|
|Garlic chopped||: 1 tbsp|
|Sprig Onion whites chopped||: ¼ cup|
|Spring Onion Greens Chopped||: ¼ cup|
|Celery chopped||: 1 tsp|
|Chilli Powder||: ¾ tsp|
|Pepper Powder||: ½ tsp|
|Tomato Sauce||: ¼ cup|
|Sweet Chilli Sauce||: 2 tbsp|
|Vinegar||: 1 ½ tsp|
|Sugar||: 1 ½ tsp|
|Salt||: ½ tsp|
|Vegetable Stock||: 1 cup|
|Corn Flour||: 1 ½ tbsp|
|Sesame Oil||: 1 ½ Tbsp|
Boil 3 cups water in a wide pan. Add salt and oil to the water. Stir well and bring to a boil and add Hakka Noodles. Cook till ‘al dente’; the noodles should be firm and chewy not soft. Drain immediately. Pour some cold water to avoid the noodles from sticking together. Let it cool and dry well. Once dry, mix 2 tbsp corn flour to give a light coat to the noodles. Heat enough oil in a pan. Make sure the oil is hot and add noodles little by little and fry till it turns light brown. Drain to a tissue paper. Fry Noodles in batches the same way and keep aside.
You can use homemade vegetable stock (Cook, carrots, cabbage, cauliflower, onions, garlic in 3 cups water and cook for half hour on slow flame. Drain) or use the vegetable stock cube you get in supermarkets. If you are using the stock cube, mix with hot water to make the stock. Keep it ready.
Shred the cabbage, slice the carrots, Onion and Bell Pepper. Chop the garlic, Celery, Spring onion whites and greens.
Heat 1 ½ tbsp Sesame oil in a pan and add chopped garlic. Fry for few seconds and add carrots. Mix ½ tsp salt (stock will be salty, so add less salt) and fry for just a minute. Next, add the cabbage, onions and Bell Pepper and stir fry for a minute. Add chilli powder and Pepper Powder and the sauces. Combine well and add the spring onion whites, vinegar and sugar. Pour the vegetable stock to the pan and bring to a boil. When it boils, add the spring onion greens and stir well. Adjust salt if required. Mix corn flour in 2 tbsp water and add to the pan. Keep stirring to avoid lumps. The sauce will become thick. Switch off the flame.
Arrange the fried noodles on a serving plate and pour the hot chop suey topping over it.
Garnish with spring onion and serve hot. You can add poached egg/ Bull’s eye to make it even more appealing! Enjoy!
- Hakka Noodles is best for crispy fried Noodles.
- You can use homemade vegetable stock or use vegetable stock cubes.
- You can also make American chop suey with soft noodles or rice instead of fried noodles.
- The traditional American chop suey is made with Macaroni/Pasta, ground beef and sweet tomato gravy.
- If you prefer, you can add shredded chicken along with vegetables.
- Crispy fried Noodles can be prepared in advance and stored.
- The noodles should not be overcooked. It should be cooked ‘al dente’ for better results.
- I have used Sesame/ Gingely oil for stir frying. It gives better flavours.
- The vegetables should not be over cooked. It should remain crunchy.
- Pour the hot vegetable chop suey topping on top of fried noodles just before serving.
If you found this veg. American Chopsuey recipe tasty and useful, please let me know and share it with your friends. It will inspire me to add more homemade recipes for you. Thank you and God Bless!!
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