Yesterday I tried both the dishes with a packet of whole wheat plain noodles. They came out very well and my hubby rated excellent for both.
I have seen american chopsuey in restaurants but never tasted it. When my MIL came here she told about this which she had watched in a cookery show. I was googling and finally I got Tarla Dalal’s recipe. I made some changes in the recipe. As I am not aware of the taste, I was waiting for my husband’s comment. He told it tasted like in restaurant. I was very happy and raised my collar. But when you want to try this, you should not mind about your diet /calories.
AMERICAN CHOP SUEY
Ingredients
- Noodles – 100gms
- Oil – to deep fry
To Saute:
- Carrot – 1/2 (cut into thin strips of 1 inch length)
- Bell pepper – 1/4 (-do-)
- Big Onion – 1/2 (-do-)
- Ajino motto – A pinch
- Oil – a tbsp
For sauce:
- Vinegar – 2 tsp (I used chilli vinegar, but brown vinegar is given in the actual recipe)
- Sugar – 2 tsp
- Corn flour – 1 tbsp
- Soya sauce –1/2 – 1 tsp
- Tomato ketchup – 4 tsp (adjust as per your taste)
- Water – 1/2 cup
Method
**Basic noodles preparation:
Add a tsp of oil(prevents sticking) and salt to a bowl of water. Put the noodles, boil for 10 mins (Do not overcook) and immediately strain it in a colander by adding cold water (to take off the extra starch ). Let it cool. For this chop suey. Deep fry in batches till crispy & place it on a absorbing paper.
For Chop suey:
- Place the fried noodles apart.
- Cut the veggies as mentioned above and saute it well (till it gets cooked) with a tbsp of oil in a kadai. Set aside.
- Then Place all the ingredients of the sauce in a vessel, mix well and
put to boil. Go on cooking and stirring until the sauce is thick. Add more water if necessary.. Check for the taste,(it should be sweetish). If you want, you can add more ketchup at this point and mix well.
- Heat a kadai with little oil and mix the fried noodles, sautéed veggies and sauce. (pour the required amount of sauce only) (If its more, U can refrigerate and use it for making Manchurian)
Serve Hot and Enjoy!!!
VARIATIONS:
| In the actual recipe it is given to mix some boiled noodles,veggies ,sauce and then topped with fried noodles. But I just added veggies and sauce to the fried noodles. I din’t use boiled noodles here..SO if u wish u can follow this method also:) |
CHINESE VEG NOODLES
I usually make Veg Fried Rice but this is the first time I made with noodles. I just used the same method of making fried rice which resulted in a yummy, restaurant like noodles. I was elated, patted myself and told THEARITTA DEE.
Ingredients:
- Plain Noodles – 100 gm
- Carrot – 2 nos (Cut into thin strips of 1 inch length)
- Capsicum – 1/2 (-do-)
- Cabbage – 1/2 cup (-do-)
- Onion – 1 no (slice cut)
- Ginger – 1 inch (finely chopped )
- Garlic – 5 flakes (Finely chopped)
- Ajino motto – 1/4 tsp
- Soya sauce – 1/2 tsp
- White pepper powder – 1 tsp (increase as per your wish)
- Sugar – a pinch
- salt – As needed
- Oil – 3 tbsp
- Spring onions – to decorate. (I din’t have. So I used chopped coriander stem)
Method:
- Chop all the veggies as said above and set aside.
- Do the **basic noodles preparation. Once its cool. Set apart.
- Heat oil in a kadai and add the chopped ginger, garlic and onion pieces..
- Saute well and then add the chopped veggies, salt and sugar so that the color doesn’t change and will be cooked quickly. Saute till they are completely cooked.Saute in a medium flame.
- Then add the Ajino motto, soya sauce, white pepper powder and mix well.
- Finally add the noodles gently by stirring and fry till noodles become steaming hot. I used a fork like ladle so that the noodles don’t break.
Serve hot with tomato sauce/ketchup.
Hope you will try both the dishes and let me know:)
Catch you all by next week. TAKE CARE, BYE.
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