Chinese Chop Suey
American Chop Suey as we call and been provided in any restaurants in India, is infact Chinese Chop Suey. Chop Suey is basically an American Chinese Cuisine. On the contrary to what is served in many restaurants here in India, American Chopsuey is made with elbow pastas, ground beef and cooked in a thick tomato gravy. So i would probably call this as Vegetarian version of Chopsuey, because this is an amalgamation of American chinese cuisine, and mostly has the indo chinese taste with deep fried noodles and soy sauce based gravy invented by the American Chinese.
The noodles are cooked and deep fried, and served with the hot sauce poured over it. The noodles are slightly sprinkled with corn starch before deep fried, which gives slight crunch. You can also add boneless, fried chicken pieces while making the gravy .
Noodles 300 grams
Water 1 litre
Salt 1 teaspoon
Oil 1 teaspoon
Corn flour 2 tablespoon
Oil for frying
For Chop Suey Sauce
Garlic 10 cloves finely chopped
Ginger 2 inch piece julienned
Spring onions 2 tablespoon chopped
Carrot 1 juilenned
Cabbage 1/4 cup shredded
Onion 2 thinly sliced
Capsicum 1 julienned
Mushroom 1/4 chopped
Baby corn 3 chopped
Soy Sauce 1 tablespoon
Tomato sauce 4 tablespoon
Red Chilli sauce 2 tablespoon
Pepper powder 2 teaspoon
Salt as needed
Sugar 1/2 teaspoon
Vinegar 2 teaspoon
Water 2 cups
Oil 2 tablespoon
For Corn flour Slurry Corn flour 2 teaspoon
Water 1/4 cup
Spring onion 2 tablespoon chopped
How to Start
Heat water in a sauce pan on a high flame. Add salt needed and add a teaspoon oil to the water. Once the water boils, add the noodles and cook on high flame for 5 minutes or until they become al dente, depending upon the package instructions. The noodles should have a slight bite to them and not over cooked. Strain the noodles in a colander and rinse the noodles on cold water.
Once water is strained, sprinkle little oil. Add corn flour over the noodles and set aside for sometime.
Now heat oil for deep frying in a kadai. Once the oil is hot enough add the noodles and keep the flame medium. Fry till the noodles turns golden and crisp on both sides by flipping a couple of times. Repeat the process by adding the noodles in batches. Drain and place it over a paper towel.
Meanwhile lets make the sauce. Heat oil in a kadai or wok. Add finely chopped ginger, garlic and fry for a minute. Now add the onions, spring onions, and fry on high flame.
After a minute add all the veggies and fry on high flame for 5 minutes. Now add all the sauces mentioned, mix well and add 2 cups of water. Let it boil for 2 minutes.
Now prepare the cornflour slurry by mixing 2 tsp cornflour in ¼ cup water. Pour the cornflour slurry to the boiling mixture. Check for salt and add if needed. Add black pepper powder, sugar, vinegar and simmer for 5 minutes.
Switch off the flame and add chopped spring onions.
Serving the Chinese Chop Suey
Keep the whole fried noodles on a plate and top it up with the chop suey sauce. Serve hot.