American Chopsuey

About American Chopsuey

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.

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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