American Chopsuey
Servings: 6 yield(s)
Prep Time: 60 mins
Cook Time: 60 mins
Total Time: 120 mins
Ingredients
  • 1 cup Shredded Cabbage
  • 1/2 cup Julienne Carrot
  • 1/2 cup Julienne Capsicum
  • 1/2 cup Sliced Onion
  • 1 tsp Chopped Garlic
  • 1/2 cup Finely Chopped Spring Onion Leaves
  • 3 tbsp Cornflour (It should be dissolved in 3 cups of Water)
  • 1 tbsp Olive Oil (For Cooking Choupsey Gravy)
  • 2 qt Hakka Noodles (Boiled)
  • 4 tbsp Cooking Oil (For Pan frying the noodles)
  • 1-2 tsp Salt (You can add Salt as per your taste)
  • 2 tbsp Tomato Ketchup
  • 2 tbsp Schezwan Sauce
  • 2 tsp Vinegar
  • 2 tsp Soya Sauce
  • 1 qt Wok or Kadhai
  • 2 cup Water
Instructions
    For Boiling the Noodles:
  1. In a deep bottom utensil, adds 5 cups of Water, Salt, and Oil and bring it to boil once.
  2. Add Hakka Noodles and boil for 5 minutes. Take it out and rinse under Chilled water and add some oil on the noodles so that they do not stick to each other.
    3. For Pan Frying the Noodles:
  3. In a non-stick pan, add enough oil to shallow fry the noodles.
  4. Now take some noodles and spread in on the pan and add little oil from sides.
  5. Cook till it becomes crisp from that side. Flip it and cook from the other side as well. Take them out and keep aside.
    6. For Cooking the Gravy for the Chopsuey:
  6. In a non-stick pan, add 1 tsp oil and add all the vegetables in it.
  7. Toss it and add Water, Salt, Schezwan Sauce. Mix all well and add the cornflour mixture in it.
  8. Add the Vinegar, Soya Sauce, Tomato Sauce. Cook for 2 minutes. Your Gravy for Chopsuey is ready.
    9. Serving of the Dish
  9. In a bowl, keep a pan-fried noodle cake and add some chop suey to the side.
  10. Garnish it with finely chopped spring Onion leaves and Serve hot.