fb-img
Youtube-img
insta-img
twitter-img
pinterest

American Chopsuey

Top Rated Recipe

Last Updated: May 14, 2024

0
(0)

Key Details:

prep time: 20 minutes

Cook time: 25 minutes

Difficulty Level: Easy

Course: Noodles

Cuisine: Indo-Chinese

Key Ingredients:

Noodles

Tomato

About American Chopsuey

Table of Contents

A delicious
preparation of crisply fried noodles served with a tangy vegetable sauce

Read More
  • Noodles, boiled 1½ cups
  • Oil 1 tbsp + for deep-frying
  • Medium onion, cut into round slices 1
  • Carrot, cut into thin slices ¼ cup
Read More

step 1. Heat sufficient oil in a deep pan, add ¾ cup noodles and deep-fry on high heat for 2-3 minutes or till golden brown and crisp. Drain on absorbent paper.

step 2. Heat 1 tbsp oil in a non-stick pan, add onion, carrot, French beans and cabbage and saute for 2-3 minutes.

Read More

Ingredients

    • Noodles, boiled 1½ cups
    • Oil 1 tbsp + for deep-frying
    • Medium onion, cut into round slices 1
    • Carrot, cut into thin slices ¼ cup
    • French beans, cut into thin pieces 3 to 4
    • Cabbage, finely chopped 1 cup
    • Tomato ketchup 4 tbsps
    • Soy sauce 3 tsps
    • Sugar ¼ cup
    • White vinegar (sirka) ¼ cup
    • Red chilli sauce 1 tsp
    • Salt to taste
    • Cornflour 2 tsps

How to Make American Chopsuey (Stepwise Photos)

Method

  1. Heat sufficient oil in a deep pan, add ¾ cup noodles and deep-fry on high heat for 2-3 minutes or till golden brown and crisp. Drain on absorbent paper.
  2. Heat 1 tbsp oil in a non-stick pan, add onion, carrot, French beans and cabbage and saute for 2-3 minutes.
  3. Add tomato ketchup, soy sauce, sugar, vinegar, chilli sauce and salt and mix well. Cook for 2 minutes.
  4. Add remaining boiled noodles and mix and cook till noodles get heated through.
  5. Mix cornflour in 2 tbsps water in a small bowl and add to the pan and cook till the mixture thickens.
  6. Transfer into a serving bowl, top with fried noodles and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

(Veg Manchurian)

(Saiwoo Vegetables)

Comments

No feedback Available

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:

Average rating 0 / 5. Vote count: 0

Comments

No feedback Available

Leave a comment

Your email address will not be published. Required fields are marked *

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps

You May Also Like

View All

Punjabi Samosa

By Masterchef Sanjeev Kapoor

Tortilla Rolls

By CHEF PRANAV JOSHI

Pineapple Muffins

By Masterchef Sanjeev Kapoor

Stuffed Falafel

By CHEF PRANAV JOSHI

Seb aur Shakarkandi Chaat

By CHEF PRANAV JOSHI

Sweet Potato Dumpling

By Chef Rakesh Sethi

Recipes From Show

View All

Virgin Cider Mojito

By Tea Time

Spiced Cocoa Tea

By Tea Time

Khus Coconut

By Tea Time

Tomato Mary

By Tea Time

Recommended Recipes

View All

Cake

By Chef Shilarna Vaze (Chinu)

Mexican Fried Ice Cream

By CHEF PRANAV JOSHI

Lemon Cheese Cake

By CHEF PRANAV JOSHI

Marinated Orange and Strawberries

By Chef Rakesh Sethi

Chilled Berry and Green Tea

By Chef Rakesh Sethi

Cheesecake Bars

By Chef Rakesh Sethi