American Chop Suey is most popular Indo chines recipe,loved by all generations especially by kids,Crispy yet Soft..Tangy ..Wow..Really very much tempting recipe
4 cups parboiled hakka noodles
oil for deep-frying
1/2 cup sliced onions
1/2 cup capsicum strips
1/2 cup carrot juliennes
1/2 cup shredded cabbage
1/2 cup boiled noodles
1 1/2 tbsp cornflour
2 tbsp oil
1 cup tomato ketchup
2 tsp chilli sauce
2 tbsp vinegar
1 tbsp sugar
1 tea spoon soya sauce.
Pinch of Artificial food colour(FDA approved) purely optional,You may omit this if you dont want.
salt to taste
Preparation :
1) Boil the Water and Add few drops of any edible Oil..
2) Add the Chinese hakka noodles and boil for 3-4 minutes and remove from water
3) Add to stainer
4) Let it cool for 10-12 minutes
5) Now Sprinkle Corn flour and Rice Flour (or allpurpose flour)on boiled noodles
For the crispy noodles
1. Heat the oil in a deep non-stick kadhai, add 2 cups of Para boiled(pre boiled) hakka noodles and spread it evenly to form a layer and deep-fry till it turns crispy and golden brown in colour from both the sides. Drain on an absorbent paper.
2. Repeat step 1 to deep-fry the remaining noodles. Keep aside.
For the chopsuey topping
Combine the cornflour with 1½ cups of water in a deep bowl, mix well and keep aside.
Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the capsicum, carrot and cabbage and sauté on a medium flame for 2 to 3 minutes.
Add the tomato ketchup and chilli sauce, Soya sauce ,mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the cornflour-water mixture, vinegar, sugar and salt, mix well and cook on a medium flame for 3 to 4 minutes or till the sauce thickens, while stirring occasionally.
Divide it into 2 equal portions and keep aside.
Final touch..
Just before serving, place one portion of the crispy noodles on a serving dish and top it with one portion of the chopsuey evenly over it.
Repeat step 1 to make 1 more plate.
Serve immediately.
Ingredients
For The Crispy Noodles4 cups parboiled hakka noodles
oil for deep-frying
For The Chopsuey Topping
1/2 cup sliced onions
1/2 cup capsicum strips
1/2 cup carrot juliennes
1/2 cup shredded cabbage
1/2 cup boiled noodles
1 1/2 tbsp cornflour
2 tbsp oil
1 cup tomato ketchup
2 tsp chilli sauce
2 tbsp vinegar
1 tbsp sugar
1 tea spoon soya sauce.
Pinch of Artificial food colour(FDA approved) purely optional,You may omit this if you dont want.
salt to taste
Preparation :
1) Boil the Water and Add few drops of any edible Oil..
2) Add the Chinese hakka noodles and boil for 3-4 minutes and remove from water
3) Add to stainer
4) Let it cool for 10-12 minutes
5) Now Sprinkle Corn flour and Rice Flour (or allpurpose flour)on boiled noodles
Method
For the crispy noodles
1. Heat the oil in a deep non-stick kadhai, add 2 cups of Para boiled(pre boiled) hakka noodles and spread it evenly to form a layer and deep-fry till it turns crispy and golden brown in colour from both the sides. Drain on an absorbent paper.
2. Repeat step 1 to deep-fry the remaining noodles. Keep aside.
For the chopsuey topping
Combine the cornflour with 1½ cups of water in a deep bowl, mix well and keep aside.
Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the capsicum, carrot and cabbage and sauté on a medium flame for 2 to 3 minutes.
Add the tomato ketchup and chilli sauce, Soya sauce ,mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the cornflour-water mixture, vinegar, sugar and salt, mix well and cook on a medium flame for 3 to 4 minutes or till the sauce thickens, while stirring occasionally.
Divide it into 2 equal portions and keep aside.
Final touch..
Just before serving, place one portion of the crispy noodles on a serving dish and top it with one portion of the chopsuey evenly over it.
Repeat step 1 to make 1 more plate.
Serve immediately.