Hello friends! If you want to make the best Chop Suey at home for your loved ones or guests, then don’t miss this recipe blog. Chop Suey is a popular fusion dish served with crispy noodles and vegetables cooked in flavourful sauces and spices to bring a unique experience for your tastebuds.
The chop suey recipe is very versatile, which allows for substitutions and modifications to accommodate personal preferences or available ingredients. I am going to use only vegetables here in this chop suey recipe today. You can add meat or eggs as well along with the vegetables. This is one of my favourite dishes because it is tasty, crispy, juicy, flavourful, and packed with vegetables.
I guaranty that if you follow my step-by-step guide here along with the set of ingredients mentioned in correct proportion then your chop suey will taste even better than the one in restaurant. So, go through the recipe blog to learn how to make chop suey at home and enjoy this fusion dish for dinner tonight.
Chop Suey | Make the Best Chop Suey at Home
- 200 gm Hakka Noodles
- 20 gm Onion
- 20 gm Carrot
- 10 gm Beans
- 10 gm Cabbage
- 10 gm Yellow Capsicum
- 10 gm Red Capsicum
- 10 gm Green Capsicum
- 1 scallion Spring Onion
- 5-6 pcs Garlic Cloves
- 50 gm Corn Starch
- 240 ml Vegetable Oil
- 1 tbsp Tomato Ketchup
- 1 tbsp Soy Sauce
- 1 tbsp Schezwan Sauce
- 1 tsp Black Pepper
- ½ tsp Sugar
- ½ tsp Salt
- Put a kadai on oven on medium heat and add about 750 ml water.
- Add half teaspoon salt and 1 teaspoon oil on the water.
- When the water is boiling and hot, add noodles with it.
- Remove the tangle on noodles and as it soften, spread it evenly on the kadai so that it is boiled evenly.
- Boil the noodles for about 8-10 minutes.
- Once the noodle is boiled, let’s drain the hot water and rinse with some cold water so that noodle doesn’t stick to each other.
- Wait for water to completely drain out from noodles, then add half teaspoon back pepper.
- Also add half a teaspoon salt and 1 tablespoon corn starch.
- Now mix all these nicely with the boiled noodles.
- Next step is to deep fry the noodles. So, heat up the kadai on medium flame and add 200-220 ml oil on the kadai.
- When the oil is hot, add boiled noodles with it. Spread noodles properly on the kadai, so that all noodles are fried evenly.
- It will take about 10-13 minutes to deep fry on medium heat.
- Flip it to the other side after 5 minutes.
- After 10 minutes, check if noodles are crispy. If not yet crispy, we can flip side and fry for another 3-5 minutes.
- When noodle turns into light brown color and it’s crispy, pick it up and keep aside.
- In the next step, we will prepare the gravy with vegetables.
- Let’s add 1 tablespoon oil on kadai and heat it up on medium flame.
- Now add chopped garlic cloves and all chopped vegetables (except cabbage) – spring onion, onion, beans, green capsicum, red capsicum, carrot, yellow capsicum.
- Now cook these for about 2-3 minutes.
- Now add chopped cabbage and cook them for another 2-3 minutes with all other vegetables.
- After 3 minutes, add half teaspoon black pepper, half teaspoon salt, 1.5 teaspoon sugar, 1 tablespoon soy sauce, 1 tablespoon schezwan sauce, 1 tablespoon tomato ketchup.
- Cook vegetables with the sauces for 2-3 minutes.
- Now, add 2 cups of water and let it boil for 5 minutes so that vegetables are mingled with the gravy.
- While vegetables are boiling, let’s take about 30 gm corn starch, add water and mix it to make a thin batter.
- Then add the batter with the gravy to make it even thicker.
- Keep stirring everything together using a spatula to create a nice gravy with the vegetables.
- Bring it to boil and the gravy will be ready to serve with the deep-fried noodles.
- Spread the vegetables and gravy on top of the deep-fried noodles on a serving plate.
- Add a little bit of fried noodles on top of it.
- Garnish with spring onion and enjoy the crispy chop suey.