While walking down the aisle of a grocery shop, I happened to notice a packet of Crispy Chow Mein Noodles. It reminded me of the finger-licking Chopsueys we get at Indo-Chinese restaurants in India. I grabbed a packet of these crunchy, fried Chow Mein Noodles and decided to try a Vegetarian Chop Suey with all the veggies I had in my refrigerator. Since these noodles were fried, it was easy to prepare the Chopsuey. All I had to do was stir fry the vegetables and make a sauce for the noodles.
- Crispy Chowmein Noodles – 1 packet (12 oz) [Serves 4 to 5 people]
- Thinly Sliced Onions – 1 large
- Shredded Cabbage – 1 cup
- Thinly sliced Carrots – 1 cup
- Diagonally Sliced Beans – 1 cup
- Thinly Sliced Bell Peppers (Capsicum) – 1 cup
- Chopped Green Onions/Scallions – 1 bunch (I didn’t have these)
- Ginger Garlic Paste – 1 tbsp
- White/Black Pepper – to taste
- Salt – to taste
- Oil – 3 tbsp
- Water – 1 cup
- Corn Starch – 2 tsp
For the Sauce
- Dark Soy Sauce – 3 tbsp
- Tomato Ketchup – 5 to 6 tbsp
- Red Chilly Sauce – 2 tsp (Alter according to your spice tolerance)
- Sugar – 1 tbsp (Alter according to you desired sweetness)
- Water/Vegetable Stock – 1 cup
- Vinegar – 2 tsp
- Heat 3 tbsp oil in a wok on high heat. Throw in the sliced onions and saute for a minute.
- Add the beans and saute on high heat for 2 minutes.
- Next, add the carrots and bell peppers to the wok. Stir fry for around 3 minutes till the vegetables are almost cooked but crispy.
- Throw in the shredded cabbage and stir fry for another minute or two. Season with salt and pepper.
- Add the ginger garlic paste and stir it quickly.
- Mix all the ingredients for the sauce and pour it into the wok. Saute for 2 minutes.
- Mix 1 tbsp corn starch in a cup of water and add it to the pan.
- Simmer the sauce for a few minutes so that it thickens.
- Garnish with chopped spring onion greens or scallions.
- Serve the vegetables and sauce over the crsipy, fried noodles.
- To prepare fried noodles at home, boil a packet of hakka noodles or any other preferred variety in lightly salted water until half cooked. Drain it thoroughly and use a paper towel to absorb remaining moisture.
- In a deep pan, heat oil for deep frying. Add the noodles and deep fry until golden brown. Drain onto paper towels.