It’s almost Diwali!!! I am so swamped with cleaning every nook and corner of the house (with whatever little time that I can squeeze in, between cooking our meals and taking care of two kids) that I am not getting any time to cook the things that I want to. And I haven’t started any preparations for Diwali sweets!!! 🙁 Even worse, I don’t know what will I be making for that day!! My mom makes this super awesome besan barfi every Diwali which doesn’t taste like any besan barfi I’ve ever eaten!! I already made it last year so want to make something else this year but my brain is completely fried with all the cleaning and vacuuming. Probably the ‘man of the house’ will come to my rescue.
Speaking of the ‘man of the house’, American chopsuey is one of his favorite dishes to eat and so I decided to prepare it for him a few days back. I personally like Chinese chopsuey more than its sweeter twin and I always make a face when my husband chooses to order this at a restaurant but once he starts eating it, I just can’t help myself from stealing a few spoonful. Ooh Chinese chopsuey reminded me of this super awesome Indo-Chinese restaurant in Bangalore where I used to eat quite frequently. What fab and spicy food it was!! Good old days….Sigh!!! Don’t get sidetracked, woman!!
Sorry, coming back to American Chopsuey, even though it’s quite easy to make, I do want to put a disclaimer out there that “please be very careful while frying the noodles as they make the oil foam up quite a bit because of the moisture.” Crispy noodles served with a sweet and tangy curry makes up for a unique and mouth-watering main course. The fact that it’s loaded with vegetables makes it a guiltless pleasure!!
Ingredients
- 450 gm Hakka noodles
- 2 - 3 tbsp. oil
- 50 gm carrot, chopped diagonally
- 70 gm onion, chopped into thin slices
- 70 gm bell pepper, chopped into thin slices (multiple color, if possible)
- 50 gm French beans, chopped diagonally
- 250 gm cabbage, chopped lengthwise
- 1/2 tbsp. cornstarch plus 1 tbsp. water
- 1 tsp salt
- 3 tsp sugar
- 1/2 cup tomato ketchup
- 1 tsp soy sauce
- 1 1/2 tbsp. red chili sauce or Sriracha
- 7-8 chunks of pineapple
- 2 1/2 cup water
- 1/4 cup chopped spring onions
- oil to fry noodles
Instructions
- For the curry - In a wok, add oil and once hot, add carrots, onion, bell peppers and beans. Sauté for a few minutes. It should retain some of its crunch.
- Add cabbage and cook for a few minutes again.
- Add ketchup, salt, sugar, soy sauce and red chili sauce. Stir well.
- Add water and let it cook.
- Add pineapple pieces.
- Mix 1 tbsp. water with cornstarch and add it to the vegetables. Let the curry thicken slightly.
- Add spring onions and serve with noodles.
- For the Noodles - In a pan, add some water and bring it to a boil. Add noodles to it and wait till they all separate thoroughly. (About 10 min). You don't have to boil the noodles.
- Drain the noodles and keep aside.
- In a high wok, add oil to fry the noodles.
- Take half a handful of noodles and add to oil when it's hot. wait for the oil to settle down and then add noodles enough for 1 serving such that they are close to each other and form a nest while frying.
- Flip the noodles to other side once one side turns golden brown. When fried, take the noodles out and drain the oil.
- Continue with the remaining noodles.
- Now, in a wide bowl, add some curry, top it with crispy noodles and then add some more curry. Enjoy hot.
Notes
you can add some boiled noodles to the curry while preparing it. I didn't because I like all my noodles crisp.
Choice and quantity of vegetables is as per your choice.
Adjust the seasoning as per your taste.
I have eaten paneer added to the curry too. It tastes quite good but I skipped it to maintain authenticity.
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Nidhi, do you have the recipe for the spicier version? I would love to try that.
Do u mean the Chinese chopsuey?