Veg Chinese Chop Suey Recipe
Learn how to make Indo Chinese restaurant style chop suey at home.
Servings: 2
Calories: 2664kcal
Equipment
- Saucepan
- Deep Frying Pan
Ingredients
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 (get recipe)
- 1 tablespoon light soy sauce
- 4 tablespoon tomato sauce
Other Ingredients:
- 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
Instructions
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.
Prepare Sauce:
- 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.
Serving
- 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.
Video
Notes
Chop Suey is best consumed hot, crispy, and fresh. After assembling, do not leave it for too long else fried noodles will become soggy. I would not recommend storing the final assembled chop suey.
- 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.
Nutrition
Calories: 2664kcal | Carbohydrates: 112g | Protein: 18g | Fat: 248g | Saturated Fat: 180g | Trans Fat: 1g | Sodium: 4559mg | Potassium: 829mg | Fiber: 8g | Sugar: 25g | Vitamin A: 5849IU | Vitamin C: 116mg | Calcium: 113mg | Iron: 3mg