One of the most delicious and popular recipe of Chinese cuisine is Veg American Chopsuey, made with crispy noodles and sauteed vegetables, this recipe is a conversion of popular American dish. In India, it is made in minutes using vegetables and crispy fry noodles, on the other hand in America, it is prepared with pasta and beef. Here, the guidelines of American Choupsuey for making this into indian style that has veggies, noodles and also flavorful sauces.
The method of crispy noodles is quite simple. Simply follow the instructions on the packet to cook it perfectly. Here, I am using Indian style hakka noodles (available at any Indian grocery stores). To make crispy noodles, we will fry them until they are golden. The combination of crispy noodles and flavorful sauce with vegetables that makes this recipe completely delicious. The soft cooked noodles work perfectly in this recipe, if you don’t want to fry the noodles.
It perfection not only depends on the crispness of the noodles but also on the flavorful sauces. Totally yum!
Veg American Chopsuey,
Print RecipeIngredients
- 1 ½ cup boiled Noodles (as per instructions on pkt)
- 1 cup, Cabbage finely chopped (patta gobi)
- ¼ cup Sugar (cheeni)
- ¼ cup or ½ Carrot (gajar) sliced in thin pieces
- 1 Onion (pyaaz) cut in round slices
- 3-4 French beans (farsi) cut in thin pieces
- 1/2cup chopped Capsicum
- 4 tbsp Tomato ketchup
- 2 tbsp Corn flour (makkai ka aata)
- 2 tbsp Water
- ¼ cup White vinegar (sirka)
- 3 tbsp Soya sauce
- 1 tbsp Salt
- 1 tbsp Chili sauce (lal mirch ka sauce)
- 1 tbsp Oil + for frying
Instructions
- Heat oil in a pan.
- Saute ½ quantity of noodles on high flame for 2-3 mins till it becomes golden brown and crispy.
- Put aside in a plate covered with kitchen paper.
- In the same pan add 1 tbsp of oil, stir-fry onions for a minute, now add carrot, Capsicum, beans, cabbage.
- Stir fry veggies on medium to high flame for 4 to 5 minutes until the vegetables till become crunchy.
- Further add 4 tbsp tomato ketchup, 3 tbsp soya sauce, half tbsp sugar, vinegar, 1 tbsp chilli sauce and salt as per the taste.
- Stir-fry continuously until the sauce thickens well.
- Add remaining boiled noodles to the mixed vegetables.
- Dissolve 2 tbsp of corn flour in 2 tbsp of water and add to the noodles to make the mixture thick. Stir quickly so that lumps are not formed.
- Serve by adding crispy noodles on top.