Notifications x
X
History
all results for ""
Despite its name, American Chopsuey is a uniquely Indian-Chinese creation, not an authentic American dish. It brings together the best of textures — crispy fried noodles on the bottom and a saucy vegetable-and-chicken topping poured over.
The sauce is made with colorful vegetables like carrots, beans, and capsicum (and often chicken or egg for the non-vegetarian version), cooked in a tangy-sweet base of tomato ketchup, soy sauce, and vinegar, thickened with cornflour slurry. The balance of sweetness, tanginess, and a hint of chili heat makes it addictive.
Crispy fried noodles provide crunch, while the saucy topping adds richness. It’s a complete one-dish meal, often served at Indian-Chinese restaurants and street stalls. You can make vegetarian, chicken, or even egg-based versions at home.
Prepare Noodles
Boil noodles in salted water until 90% cooked. Drain and toss with a little oil to prevent sticking. Spread out to cool.
Fry Noodles
Heat oil for deep-frying. Fry noodles in small batches until golden and crispy. Drain on paper towels.
Make Sauce
Heat 2 tbsp oil in a wok. Add garlic and sauté until fragrant. Add onion, carrot, beans, capsicum, and cabbage. Stir-fry on high heat for 2–3 minutes (vegetables should stay crunchy).
Add Sauces & Chicken
If using chicken, add strips now and cook until sealed. Stir in tomato ketchup, soy sauce, chili sauce, vinegar, salt, and pepper. Mix well. Add 2 cups water/stock and bring to a boil.
Thicken Sauce
Stir in cornflour slurry gradually until sauce thickens and becomes glossy. Adjust seasoning.
Assemble
Place a nest of crispy noodles on a plate. Pour hot sauce generously over. Top with a fried egg (optional) and garnish with spring onions.
Fry noodles in batches for maximum crispiness.
Don’t overcook vegetables — they should stay slightly crunchy.
Add a pinch of sugar if you prefer a sweeter sauce (restaurant-style).
For vegetarian version, skip chicken and add baby corn, mushrooms, or paneer.
Serve immediately — noodles lose crispness if sauce sits too long.
It’s an Indian-Chinese adaptation of “Chop Suey,” meaning “mixed bits,” but the sweet-tangy sauce and crispy noodles are uniquely Indian.
Yes. Toss boiled noodles with 1 tbsp oil and bake at 200°C until crisp, flipping halfway.
Yes. Keep fried noodles and sauce separate. Assemble only at serving time.
Not necessarily. Kashmiri chili sauce adds mild heat and color. Adjust chili sauce for spiciness.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
