• Preethi C.Vijay

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.

Chinese Chop Suey
Chinese Chop Suey

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.

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