Experience a delightful fusion of flavors with this Veg American Chop Suey—a vibrant Indo-Chinese classic that combines the crispiness of deep-fried noodles with a mildly sweet, tangy, and umami-packed vegetable gravy. Each mouthful brings together sautéed garlic, crunchy stir-fried vegetables, and a lip-smacking blend of sauces, making it a treat for both lunch and dinner. The harmoniously balanced sauce, thickened to glossy perfection, coats every crispy noodle for an irresistibly satisfying bite.
Customizable with your favorite veggies and ready in just 40 minutes, Veg American Chop Suey is perfect for a quick weekday meal or an impressive party snack. Whether you’re looking for comfort food or an exciting evening snack, this vibrant dish offers a delicious vegetarian twist on a classic American-Chinese favorite. Serve hot, garnished with fresh spring onions, and savor the burst of textures and exotic flavors that make this a beloved fusion staple.
Veg American Chop Suey Recipe
Print RecipeIngredients
- 5 cup water
- 1 tsp salt
- 1 tsp oil
- 2 pack noodles
- 2 tbsp corn flour
- Oil for frying
- 4 tsp oil
- 3 clove garlic, finely chopped
- 4 tbsp spring onion, chopped
- 1 carrot, sliced
- 4 tbsp cabbage, shredded
- ½ onion, petals
- ½ capsicum, chopped
- ¼ cup tomato sauce
- 1 tbsp vinegar
- 1 tbsp soy sauce
- ½ tsp schezwan sauce
- ½ tsp pepper, crushed
- ½ tsp salt
- ½ tsp sugar
- 2 cup water
- 2 tsp corn flour
- ¼ cup water
Instructions
Heat oil in a large wok or kadai, then sauté chopped garlic and half of the spring onions until aromatic.
Add carrot, cabbage, onion petals, and capsicum; quickly stir-fry to keep vegetables crisp-tender.
Pour in tomato sauce, vinegar, soy sauce, schezwan sauce, crushed pepper, salt, and sugar. Stir vigorously until the mixture thickens slightly.
Add 2 cups of water and bring the mixture to a boil.
Create a smooth slurry by mixing corn flour with ¼ cup water, ensuring no lumps remain.
Pour the cornflour slurry into the simmering sauce and stir constantly until the gravy turns glossy and thickens to your preference.
Mix in the remaining spring onions for freshness and set the sauce aside.
Prepare the noodles according to package instructions, rinse in cold water, and gently toss with a little oil. Deep fry in hot oil until golden and crispy, then drain on paper towels.
To serve, place a generous bed of fried noodles on a plate, ladle the hot vegetable gravy over, and garnish with spring onions.
Notes
Tips:
Feel free to use any mix of seasonal vegetables to make the gravy more colorful and nutritious., Corn flour can be replaced with potato starch for a silkier texture if available., For a deeper flavor, add a splash of Chinese wine or Asian cooking wine to the gravy if desired., Fry noodles in small batches for maximum crispiness and drain thoroughly to keep them crunchy., Be attentive while thickening the sauce; keep stirring to avoid lumps and achieve a glossy finish.
