One of the most popular and tasty fusion recipes is the Veg American Chopsuey. This dish combines the vibrant flavors of Indo-Chinese cuisine, showcasing a medley of crunchy vegetables tossed in a tangy sauce, served atop crispy fried noodles. Perfect for a snack or a light meal, this recipe is sure to please anyone looking for a delightful culinary experience. With its crispy texture and savory sauce, the Veg American Chopsuey recipe is not only easy to prepare but also a crowd-pleaser.
Veg American Chopsuey Recipe
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
Cuisine: Indo-Chinese
Course: Snacks
Diet: Vegan
Difficulty Level: Moderate
Ingredients
For Frying Noodles:
- 150 grams noodles (Hakka, instant, or whole wheat)
- 4 cups water
- ½ teaspoon salt (or to taste)
- 2.5 tablespoons corn flour (corn starch)
- Oil (for deep frying)
For American Chopsuey Sauce:
- ½ cup shredded cabbage
- ½ cup shredded carrot
- ⅓ cup thinly sliced capsicum (bell pepper)
- ¼ cup chopped spring onions (or regular onions)
- ½ teaspoon finely chopped ginger
- ½ teaspoon finely chopped garlic
- 3 tablespoons tomato ketchup
- 1 tablespoon soy sauce (naturally fermented or brewed)
- ½ tablespoon sweet red chili sauce (or sriracha sauce)
- 1 tablespoon sesame oil (or peanut/sunflower oil)
- 1.5 to 1.75 cups water
- ½ to 1 teaspoon sugar (to taste)
- ¼ teaspoon black pepper powder
- Salt (to taste)
- 2 tablespoons chopped spring onion greens or chopped coriander leaves (for garnish)
For Corn Starch Paste:
- 2 tablespoons corn flour (corn starch)
- 2 tablespoons water
Instructions
Boiling Noodles for Chopsuey
Start by heating 4 cups of water in a saucepan over medium to high heat. Add ½ teaspoon of salt and ¼ teaspoon of oil to the water. Allow it to come to a rolling boil before reducing the heat to a gentle simmer.
Carefully add 150 grams of noodles to the boiling water. You can use any type of noodles—instant, whole wheat, or Hakka. Stir the noodles with a fork or spoon to ensure they do not stick together. Cook the noodles until they are al dente, which should take about 5-7 minutes, depending on the type of noodles used. They should still have a slight bite to them when you taste them. Once cooked, strain the noodles in a colander and rinse them thoroughly with cold water to stop the cooking process.
Spread the rinsed noodles on a large plate or tray to cool at room temperature for about 1.5 to 2 hours. This step is crucial, as it allows the noodles to dry out, making them crispy when fried. Before frying, sprinkle 2.5 tablespoons of corn flour over the noodles and mix well to ensure they are evenly coated.
Frying Noodles for Chopsuey
Heat oil in a kadai (wok) or a deep frying pan over medium heat. To check if the oil is ready, drop a few strands of noodles into the oil. If they rise steadily to the surface, the oil is hot enough. If they sink, the oil needs to be heated further; if they bubble up too quickly, lower the heat.
Fry the noodles in batches to prevent overcrowding. As you add the noodles, use a slotted spoon to separate them. Fry until the noodles are golden brown and crispy, turning them occasionally to ensure even frying. Once they are perfectly crisp, remove them with a slotted spoon and place them on kitchen paper towels to absorb excess oil. Let the fried noodles cool completely before transferring them to an airtight container for later use.
Preparing the Chopsuey Sauce
While the noodles are cooling, prepare the sauce. Finely chop or shred the vegetables, which include cabbage, carrots, and capsicum. You can use a food processor for convenience.
In a small bowl, combine 3 tablespoons of tomato ketchup, 1 tablespoon of soy sauce, and ½ tablespoon of sweet red chili sauce or sriracha sauce. Mix them well and set aside.
In another bowl, prepare the corn starch paste by mixing 2 tablespoons of corn flour with 2 tablespoons of water until smooth. This will help thicken the sauce later.
Making the Chopsuey Sauce
In a wok or deep pan, heat 1 tablespoon of sesame oil over low to medium heat. Add the finely chopped ginger and garlic, sautéing until their raw aroma dissipates. This should take just a few seconds.
Next, add ¼ cup of chopped spring onions and increase the heat to medium. Stir-fry for about a minute before adding the shredded vegetables. Mix well and stir-fry for 4 to 5 minutes until the vegetables are tender yet still crisp.
Reduce the heat and pour in the prepared sauces, stirring to combine with the vegetables. Add 1.5 to 1.75 cups of water, mixing thoroughly. Stir the corn starch paste to ensure there are no lumps, then slowly drizzle it into the pan while stirring continuously. This will help thicken the sauce without forming lumps.
Season with salt to taste, keeping in mind that the sauces already contain salt. Add ¼ teaspoon of black pepper powder for added flavor and mix well. Allow the sauce to simmer for 2 to 3 minutes until it thickens. It’s essential to taste the sauce at this stage; the raw taste of corn starch should not be present. If necessary, add 1 teaspoon of vinegar (rice vinegar or apple cider vinegar) and ½ to 1 teaspoon of sugar, adjusting to your taste preference. Finally, add the spring onion greens and mix well.
Assembling the American Chopsuey
Now it’s time to assemble your Veg American Chopsuey. Break the crispy fried noodles into 2 to 3 serving plates or bowls. You can leave them whole if preferred, but breaking them allows for better distribution of the sauce.
Top the noodles generously with the chopsuey sauce, making sure to cover them well. Garnish with a sprinkle of spring onion greens or chopped coriander leaves for an added touch of freshness.
Serve the Veg American Chopsuey immediately for the best taste and texture. This dish is not only a treat for the palate but also a feast for the eyes with its vibrant colors and appealing presentation.