Innovative Cuisines : Veg Chop suey

Veg Chop suey

This is a crispy crunchy fusion delight loved by everyone. It can be served for brunch, lunch or light evening snack. It is prepared by boiling noodles untill half cooked then coated with cornflour and deep fried in hot oil. These crispy fried noodles are served with tangy, sweet and sour gravy prepared by stir frying vegetables, spices, sauces, water and cornflour slurry. It is cooked untill the sauce is thickened. It is served by adding crispy fried noodles in a bowl and then top with chop suey sauce. Garnished with chopped cabbage.

Quick tips -

1. Adjust spices to taste.

2. Add hakka noodles to rolling boil water and boil for 2-3 minute. Not more than that.

3. Add veggies according to your choice.

Ingredients for crispy noodles -

150 gram Hakka Noodles

5 cups Water

1 tsp + 3 tsp oil

1 tsp Salt

3 tbsp cornflour

As needed oil for deep frying

For Chop suey sauce -

4 tbsp tomato ketchup

1 tbsp soya sauce

1 tbsp red chilli sauce

3 tbsp sesame oil

1 tbsp ginger grated

1 tbsp garlic minced

1 onion chopped

1 cup chinese cabbage chopped

1 cup capsicum thinly sliced

2-1/2 cups water

To taste salt

1 tsp black pepper

1 tsp white vinegar

Pinch sugar

1 tbsp chopped chinese cabbage

For cornflour slurry -

2 tbsp cornflour

2 tbsp water

Method -

1. In a big bowl add water, 1 tsp oil, salt and heat it rolling boil. Add hakka noodles and boil it for 2-3 minutes.

2. When the noodles are half cooked switch off the flame.

3. Strain the noodles in colander. Rinse with fresh water.

4. Spread 3 tsp oil evenly on noodles.

5. Keep aside for 2-3 hours at room temperature.

6. Add 3 tbsp cornflour on the noodles.

7. Mix it using the fork. Mix very well so that the cornflour coats the noodles well.

8. Heat oil in a wok. Add noodles in small batches.

9. Fry both sides till golden and crisp. Take it out on the tissue paper. Keep aside.

10. For katori crisp noodles - take big spoon or ladle. Arrange noodles in it.

11. Gently cover it with the strainer ladle/ puri strainer. Do not press.

12. Slowly press it in hot oil for few second.

13. Remove the strainer ladle/ puri strainer from the top. After frying for few second katori will leave the sides of the ladle.

14. Fry from both sides till golden and crisp. Take it out on the tissue paper. Keep aside.

15. Fry all the noodles in small batches till golden and crisp. Take it out on the tissue paper. Keep aside.

16. In a small bowl add tomato ketchup, soya sauce and red chilli sauce.

17. Mix the sauces well and keep aside.

18. Heat sesame oil in a wok. Add ginger, garlic and fry till golden.

19. Add onion and fry till golden.

20. Add cabbage and capsicum.

21. Mix well on medium flame.

22. Add sauces.

23. Mix well on slow flame.

24. Add water and mix well on medium.

25. In a small bowl mix cornflour and water. Add cornflour slurry to the chop suey sauce and keep mixing on slow so that there should be no lumps.