Serving on a bowl of crispy noodles, American chop suey style is a delicious meal of stir-fried veggies stewed in a sour and sweet sauce.
Our vegan version of the American chop suey recipe is an Indo-Chinese fusion meal that has no resemblance to the purported blend of Chinese and Italian immigrant cuisine that is present in the United States of America.
American cooks love chop suey dishes, which are typically made with spaghetti. It is typically prepared with meat, ground beef, fried onions, and a thick sauce made of tomatoes. However, this dish is a veg substitute for America’s widely used chop suey recipe.
As I already explained, American Chinese devised the chop suey recipe as a fusion of Chinese and American cuisine. Chinese immigrants to America essentially began preparing their own sauce and eating it with deep-fried noodles. It is currently referred to as the American chop suey dish and comes in a wide range of flavors. Additionally, because of how much it resembles indo Chinese cuisine, it is also well-liked by those who enjoy it. I’ve provided a vegetarian variation in this recipe without any meat; however, the conventional version calls for an omelet cooked with beef and eggs.
Additionally, here are a few simple but crucial hints, recommendations, and modifications to create a vegetarian American chop suey recipe:
- Any stir-fried vegetable can be used to chop suey. Essentially, you can blend and match as you like because it is a totally open ending.
- You can substitute potato starch for the corn starch I used to stiffen the chop suey gravy. Although it could be challenging to find, potato starch is one of my suggestions.
- I suggest including some Asian or Chinese wine if you enjoy drinking wine.
Lastly, browse the selection of additional international dishes that are connected to this post about American chop suey. It has vegan pizza recipes, tortilla chips, Hakka noodles, mayonnaise pasta, Singapore noodles, and pasta with different sauces.
Instructions for Making Chop Suey:
Making crispy noodles is easy and fast. To prepare them properly in salted water, follow the directions on the packet. You could use Hakka, whole-wheat, or even all flour (maida) noodles when cooking an American chop suey recipe or egg noodles if you’re not a vegan.
In a colander or strainer, drain the cooked noodles. Pour ice water over them to halt the cooking and ensure they don’t stick to one another. To prevent sticking, toss with 1 tsp of oil.
- Spread the noodles out on a sizable platter or tray.
- When they are cold, sprinkle them with corn flour before frying them until they are crisp and golden in high oil.
- Execute this in groups.
The noodles can be prepared in advance and kept in a sealed jar to save time. Once the noodles are ready, all that is left to do is quickly prepare the veggie sauce.
As we’ve done in our vegetarian American chop suey recipe below, blend soft-cooked noodles with crunchy deep-fried noodles for an intriguing texture.
Just use oil that is appropriate for deep fried and does not take up smoking at room temperature, such as peanut oil, sunflower oil, or another oil with a mild flavor, to fry the noodles.
Simmer your selection of veggies, including cabbage, green beans, ginger, garlic, onion, carrot, and capsicum. After that, incorporate the made sauce – Veg American Chop Suey Recipe.
In addition to the conventional carrot, green bean, capsicum (green poblano pepper), and cabbage, American chop suey veg can also include broccoli, button mushrooms, baby corn, snapping pea, celery, and broccoli. Although we enjoy our chop suey dish the conventional way, if you’re feeling ambitious, you can also add bean sprouts and tofu.
The veggies should be partly cooked when stir-frying since they will proceed to cook after the sauce is added. They ought to be somewhat crunchy and tender.
Verify the final flavor and season the vegetarian American chop suey as necessary. Because ketchup and soy sauce usually contains salt, it’s important to avoid adding too much. Add red pepper flakes that have been crushed for extra heat, adding black pepper, red chili sauce, or green chili sauce for a hotter flavor.
Put some of the crispy noodles in a soup bowl or other deep serving dish before assembling the American chop suey. Spread out the veggie sauce equally so over a stack of noodles.
Before dishing, drizzle the sauce over the chowmein noodles to prevent them from becoming soggy and soft. If desired, add more crispy noodles on top.
You might also add some chopped coriander leaves and spring onions (green onion) as a topping.
For Fried Noodles:
- ▢5 cup water
- ▢1 tsp salt
- ▢1 tsp oil
- ▢Two pack noodles
- ▢2 tbsp corn flour
- ▢oil for frying
For Chop Suey Sauce:
- ▢4 tsp oil
- ▢Three clove garlic (finely chopped)
- ▢4 tbsp spring onion (chopped)
- ▢One carrot (sliced)
- ▢4 tbsp cabbage (shredded)
- ▢½ onion (petals)
- ▢½ capsicum
- ▢¼ cup tomato sauce
- ▢1 tbsp vinegar
- ▢1 tbsp soy sauce
- ▢½ tsp schezwan sauce
- ▢½ tsp pepper
- ▢½ tsp salt
- ▢½ tsp sugar
- ▢2 cup water
For Corn Flour Slurry:
- ▢2 tsp corn flour
- ▢¼ cup water
How to Make Veg American Chop Suey with Step by Step:
- Firstly, pour 5 cups of water into a big container.
- Add one teaspoon each of salt and oil.
- Put two packs of noodles after the water has reached a boil.
- The noodles should be boiled for 2 minutes or until they are al dente.
- Drain the water and add 1 cup of ice-cold water to stop the noodles from cooking.
- Move the contents to some other bowl once the water has totally drained.
- Add two tablespoons of corn flour, mix thoroughly, and cover the noodles evenly.
- In hot oil, sprinkle the noodles.
- Sauté the noodles evenly until they are brown and crisp.
- The sauteed noodles should be drained and set aside.
- Heat 4 tablespoons of oil in a big Kadai and add three cloves of garlic and two tablespoons of spring onions.
- Stir-fry one carrot, four tablespoons of cabbage, 1/2 onion, and 1/2 red pepper.
- Prepare but leave the vegetable crisp by stirring-frying them.
- Add a further 2 cups tomato sauce, one tablespoon vinegar, one tablespoon soy sauce, one teaspoon schezwan sauce, and one teaspoon each of pepper, salt, and sugar.
- Stir-fry constantly till the sauce is nicely thickened.
- Add two cups of water.
- Create the cornflour mixture by combining two teaspoons of cornstarch with 1/4 cup water.
- Ensure that there are no particles by thoroughly mixing.
- The cornflour solution should be added to the mixture.
- Up till the mixture thickens and becomes lustrous, stir and cook continually.
- Stir in 2 tablespoons of spring onions.
- Lastly, serve fried noodles and chop suey sauce to savor the American chop suey recipe.
- Foremost, remember to serve everything right away after assembly. Otherwise, the noodles will stop becoming crunchy.
- When serving, chop suey sauce’s consistency should also be adjusted.
- Furthermore, add any desired veggies to create a healthier option.
- Eventually, a hot, crispy serving of the American chop suey dish is delicious.
Many American chop suey recipes ask for a fried egg served sunny side up (bull’s eye) or a little omelet chopped into strips to be placed on top of the dish. For a veggie American chop suey, omit the eggs. You can also experiment with a chicken chop suey dish if you’re not a vegetarian. American chop suey should be served hot off the stove. Try our vegan American chop suey recipe for brunch, lunchtime, or weeknight dinner. It’s an excellent option for children’s birthday celebrations because kids enjoy it too.