Chop Suey is one of the most popular American Chinese fusion dishes. This Chinese Chop Suey is sweet, spicy, and saucy, packed with vegetables and served on crispy fried noodles. Be sure to watch the video!
The Story of Chop Suey
The Chinese migrants settled in America and gave birth to this fusion of Chinese Cuisine suited for the local tastebuds.
Chop Suey, Fried Rice, Spring Rolls, and other similar American Chinese fusion dishes are now popular among food lovers worldwide.
The idea behind Chop Suey is to cook leftover vegetables, meat, and mushrooms in a thick sweet, spicy, savoury sauce and serve it with rice, noodles, or pasta as a meal.
Difference between American Chopsuey and Chinese Chopsuey
There are two types of Chop Suey Recipes – American and Chinese.
The American Chopsuey is sweet and sour with a bright orangish-red colour. It is like a one-pot macaroni pasta meal cooked with beef and vegetables in a sweet tomato sauce. Whereas the Chinese Chop Suey is savoury and spicy, served with rice or noodles.
But in the Indian-Chinese Fusion Cuisine, the chop suey is always served on a bed of crispy fried noodles, often topped with a fried egg.
I am sharing a fusion Indian Chinese style vegetarian Chop Suey Recipe that I have grown up eating and absolutely love. It is so indulgent and delicious.
The Sweet and Spicy Sauce
The best part of this Chinese Chop Suey recipe is undoubtedly the garlicky sweet and spicy sauce. It is finger-licking good.
This sweet and spicy sauce is quite a multi-purpose one. From vegetables to fried chicken, anything tastes good with it.
Once you nail this sauce, there is no going back to the restaurant for Chinese Chop Suey.
The highlights of this sauce are – garlic, ginger, celery, chili sauce, and tomato sauce. The perfect combination of sweet, spicy, garlicky, and earthy flavours.
Crispy Fried Noodles
The crispy fried noodles are the soul of Indian Chinese Chop Suey.
You can fry boiled noodles in hot oil on a stovetop or air-fry them. I have tried both cooking methods, and my BIG THUMBS UP is for air fryer crispy noodles because there is less oil wastage, fewer calories, and the same crunch.
You can store fried noodles for 10 – 15 days. Use them as crunchy toppings for soup, stews, or even curries.
I often make Indian-Chinese Style Noodle Salad (Bhel Puri) or Chinese Chicken Salad with them.
Watch Chop Suey Video
Chop Suey is a main course dish and a meal in itself. You can serve it with my smashed cucumber salad or a fried egg on top of it.
How to Store Leftovers
Store the leftover chop suey sauce and fried noodles separately.
Transfer the sauce to an airtight container and store it in the refrigerator for 1 week. Reheat to the desired temperature in a stovetop saucepan or a microwave before serving.
The crispy fried noodles remain fresh at room temperature in an air-tight jar for 2 – 3 days.
I would not recommend storing the final assembled chop suey as the fried noodles will become soft.
More Indian-Chinese Recipes
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Veg Chinese Chop Suey Recipe
- Deep Frying Pan
Ingredients for Fried Noodles:
- 200 gram noodles
- 6 Cup water (to boil noodles)
- 1 tablespoon Salt
- 2 Cup vegetable or refined oil
Ingredients for Chop Suey Sauce:
- ¼ Cup Schezwan sauce or chili sauce (see recipe)
- 1 tablespoon light soy sauce
- 4 tablespoon tomato sauce
- 4 tablespoon cooking oil
- 1 tablespoon garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 1 tablespoon celery stalk, finely chopped
- ½ Cup onion, chopped
- ½ Cup capsicum, diced diced
- ½ Cup yellow bell pepper, diced diced
- ½ Cup carrot, diced
- ½ Cup mushroom, diced diced
- ½ Cup cabbage, shredded
- 2 tablespoon white vinegar
- 1 tablespoon cornflour (starch)
- 2 ¼ Cup water
- Salt & black pepper
- ¼ Cup spring onion, chopped
How To Make Crispy Fried Noodles:
- Boil water in a saucepan with salt. Once the water starts bubbling, add noodles and cook till they are al dente or cooked through.
- Drain water from the boiled noodles, transfer them to a colander, and wash them under cold water to prevent more cooking. Let them sit in the colander to drain out all the water for 15 – 20 minutes. You can do this process at night and store the noodles in the refrigerator.
- Next heat oil in a deep-fry pan over medium-high flame. Deep fry boiled noodles in small batches in the hot oil till crisp from both sides. Drain on a paper towel to get rid of excess oil. Similarly, fry all the noodles. Set them aside.
- Once noodles are fried prepare the sauce for the chop suey. Combine soy sauce, red chili sauce, and tomato sauce. Stir to mix nicely. Set aside.
Prepare Chop Gravy:
- Heat oil in a work. Add chopped garlic, ginger, celery, and fry for 1 minute to release the flavor into the oil. No need to brown them.
- Add chopped onion and again stir fry over high heat for 1 minute.
- Next, add the diced vegetables, cabbage, and stir-fry over high heat for the next 1 -2 minutes to cook the vegetables yet keep them crunchy.
- Add salt, pepper, white vinegar, and stir fry for 10 – 20 seconds.
- Add the sauce mix and water. Stir to combine, and simmer the gravy for 2 – 3 minutes.
- Combine corn starch with water, make a smooth paste, and add to the bubbling gravy. Stir continuously to avoid any lump formation. Allow chop suey gravy to simmer for 2 – 3 minutes or till it thickens a bit. Turn off the heat.
- To serve the Chinese chop suey, in a bowl add the sauce topped with fried noodles or vice versa. Sprinkle chopped spring onion on top along with sesame seeds. Serve Chinese Chop Sue immediately.
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