Schezwan Vegetable Chopsuey is a super tasty Indo-chinese fusion dish; crisp fried noodles are served over a bed of spicy schezwan flavored thick vegetable gravy with Chinese flavors!
Normally, American Chopsuey is a typical American pasta dish with macaroni and beef in a thick tomato sauce. This particular chopsuey is an Indo-Chinese creation more popular in India.
We Indians love our Indo-Chinese food (an adaption of Chinese cuisine to suit our spicy Indian palates) and you ask any Indian and they will vouch for their love for Indo-chinese dishes like Manchow soup, Hakka vegetable noodles, hot and sour soup etc.
Today is my older son’s birthday and I wanted to make something special for him; his all-time favorite dish: Spicy American Vegetable Chopsuey. Anytime I ask him what I should make for him, it is generally for sure chopsuey, his first choice!
If you have been following my blog, you would have noticed that I have been following this tradition of making something special for other members of my family on their birthdays; my younger son (Mini Heart-Shaped Chocolate Bites), my younger daughter-in-law (Chocolate Malted Cake with Chocolate ganache) and for my elder daughter-in-law: Mock Oreo Tiramisu Parfait!
Now, getting back to this recipe, in most Indian restaurants, there are 2 types of chopsueys available: American and Chinese. The American version has red tomato sauce and is red in color; the Chinese version has a white gravy!
Today, I will be sharing the American chopsuey version; crunchy vegetables smothered in a red-colored, sweet, sour and spicy gravy; then served with crispy fried noodles! To amp up the spice factor, I have stirred in some hot schezwan bottled sauce (from Chings Secret); you can either omit it if you are not game for anything spicy or add any hot chilli sauce like red chilli sauce, chilli paste etc.
The best part of this recipe is all the elements of this super delicious dish (sauce, vegetables and crispy fried noodles) can be made ahead of time; especially the sauce and noodles.
Just before serving just make the crunchy vegetable stir fry, mix in the required amount of sauce and serve with crispy noodles. This makes for a perfect busy night meal or to serve at parties too!
I have used vegetables I had in my refrigerator: broccoli, bell pepper, mushrooms, carrots and cabbage. You can even use cauliflower, zucchini, colored bell peppers or even seafood, chicken or any meat! Just make sure you do not overcook the vegetables as crunchy vegetables are the key to a mouthwatering and enjoyable chopsuey!
Adjust the amount of soy sauce, vinegar, schezwan sauce, ketchup etc. according to your taste. If you do not have schezwan sauce, just use more green chillies (jalapenos), red chillies or use any hot chilli sauce you have in your pantry.
So, what are you waiting for? Head on to the kitchen and make my version of spicy Schezwan American vegetable chopsuey this weekend or enjoy it any time with your family and friends!
While you are here; do check out other Indo-Chinese dishes like:
Schezwan Vegetable Hakka Noodles
Step-by-step method to make Schezwan American Vegetable Chopsuey:
To make the crispy fried noodles:
Boil enough water in a large vessel and add some salt.
Once it comes to a boil, add the dried noodles and cook according to packet instructions.
Drain out the cooked noodles, washing under running water, and set aside to cool.
Once the noodles are completely cool, heat oil for deep frying and once the oil is hot, using small batches, fry the cooked noodles until crisp and golden brown.
Take care to add the noodles in small batches as the oil will rise up as soon as you add the first handful of noodles. Once the bubbles subside, add some more noodles.
Continue doing the same with the rest of the cooked noodles and when cool, crush the fried noodles and keep aside. This can be stored in an airtight container to use when required. They go perfect with Vegetable Manchow Soup!!
You can air fry them (if you have an air fryer) at 180 C for 8 to 10 minutes until golden brown and crispy, flipping halfway in between.
To make the chop suey sauce:
In a medium sized bowl, mix the first four ingredients mentioned under sauce: soy sauce, ketchup, vinegar and Schezwan chutney/sauce. Give it a good stir and set aside.
Mix the cornstarch with ½ cup of water until smooth and there are no lumps. Keep aside.
Heat oil in a small saucepan and add the garlic and onions. Sauté on medium heat until slightly softened.
Stir in the sauce mixture and give it a good mix. Add 2 cups of water and if needed, some salt and sugar; adjust the seasonings and taste.
Bring the mixture to a boil and then gently, on medium heat, stirring constantly, mix in the cornstarch mixture (as much as needed) to make a slightly thick sauce.
Adjust consistency of sauce by adding more water or adding more cornstarch slurry.
Do a taste test and adjust the seasonings by adding more of the ingredients listed under sauce, if needed, according to your taste. Keep the prepared sauce aside.
To make the final vegetable chop suey gravy:
Heat oil in a large deep saucepan or kadai and once the oil is hot, stir in the ginger, garlic, finely chopped red onions, and green onions.
Stir fry on medium heat until slightly softened.
Add the red chilies and rest of the vegetables (carrots, capsicum cabbage, mushrooms and broccoli); stir fry on high heat for a couple of minutes; we do not want to overcook them; they still need to have the crunch and bite in them.
Stir in the seasoning cube (optional), salt and pepper powder and mix well.
At this stage, if you are serving immediately, stir in the prepared chop suey sauce and mix well. Add water if needed or if you feel the gravy is not thick, add some more cornstarch slurry.
Taste and adjust the seasonings to suit your tastebuds.
Remove from heat and serve hot with a garnish of finely chopped green onions and fried noodles.
You can either serve the vegetable chop suey gravy over the crisp noodles or serve in individual portions with crispy noodles on top, the way we love it!
We love to mix the required amount of vegetables and sauce according to our individual preference and then top with crisp fried noodles (as much or as little as required) and enjoy these with a dash or sprinkling of more chopped green onions!
The best part of this delicious Indo-Chinese creation is you can make the sauce and deep fried noodles ahead of time and them make the crunchy vegetable mixture just before serving.
Enjoy!!
Ingredients
- 200 gm dry noodles (thick variety)
- Oil for deep frying
- Salt
- ¼ cup sliced onions
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 2 dry red chillies, cut up (optional)
- ½ cup carrots, peeled and sliced
- ½ cup cubed green bell pepper/capsicum
- ½ cup broccoli florets
- ¾ cup sliced mushroom
- ¼ cup chopped green onions (with the white portions)
- 1 cup cabbage, cubed
- 1 to 2 vegetable seasoning cube (I have used the seasoning cube that comes with the noodles packet)
- Salt to taste
- 2 tbsp oil
- 1 tbsp soy sauce
- 3 tbsp schezwan sauce
- 1 tsp vinegar
- ½ cup ketchup
- 2 cups water
- 2 tbsp cornstarch
- ½ cup water
- 1 tbsp finely chopped garlic
- ¼ cup finely chopped red onions
- Salt and sugar (as needed)
- 2 tsp oil
- Chopped green onions for garnishing
Instructions
- Boil enough water in a large vessel and add some salt.
- Once it comes to a boil, add the dried noodles and cook according to packet instructions.
- Drain out the cooked noodles, washing under running water and set aside to cool.
- Once the noodles are completely cool, heat oil for deep frying and once the oil is hot, using small batches, fry the cooked noodles until crisp and golden brown.
- Take care to add the noodles in small batches as the oil will rise up as soon as you add the first handful of noodles. Once the bubbles subside, add some more noodles.
- Continue doing the same with the rest of the cooked noodles and when cool, crush the fried noodles and keep aside. This can be stored in an airtight container to use when required.
- In a medium sized bowl, mix the first four ingredients mentioned under sauce: soy sauce, ketchup, vinegar and schezwan sauce. Give it a good stir and set aside.
- Mix the cornstarch with ½ cup of water until smooth and there are no lumps. Keep aside.
- Heat oil in a small saucepan and add the garlic and onions. Sauté on medium heat until slightly softened.
- Stir in the sauce mixture and give it a good mix. Add 2 cups of water and if needed, some salt and sugar; adjust the seasonings and taste.
- Bring the mixture to a boil and then gently, on medium heat, stirring constantly, mix in the cornstarch mixture (as much as needed) to make a slightly thick sauce.
- Do a taste test and adjust the seasonings by adding more of the ingredients listed under sauce, if needed. Keep the prepared sauce aside.
- Heat oil in a large deep saucepan or kadai and once the oil is hot, stir in the ginger, garlic, finely chopped red onions, green onions and 2 dry red chillies, cut up.
- Stir fry on medium heat until slightly softened.
- Add the rest of the vegetables (carrots, capsicum cabbage, mushrooms and broccoli) and stir fry on high heat for a couple of minutes; we do not want to overcook them; they still need to have the crunch and bite in them.
- Stir in the seasoning cube (optional), salt and pepper powder and mix well.
- At this stage, if you are serving immediately, stir in the prepared chopsuey sauce and mix well.
- Add water if need or if you feel the gravy is not thick, add some more cornstarch slurry.
- Taste and adjust the seasonings to suit your tastebuds.
- Remove from heat and serve hot with a garnish of finely chopped green onions and fried noodles.
- You can either serve the gravy over the crisp noodles or serve in individual portions.
- We love to mix the required amount of vegetables and sauce according to our individual preference and then top with crisp fried noodles (as much or as little as required) and enjoy these with a dash or sprinkling of more chopped green onions!
- The best part of this delicious Indo-Chinese creation is you can make the sauce and deep fried noodles ahead of time and them make the crunchy vegetable mixture just before serving.
Notes
Use thick noodles for deep frying. I have used the Ramen noodle packets easily available in stores.
You can use any vegetables you have like cauliflower, zucchini, green beans, peas etc.
For non-vegetarians, use chicken, seafood etc.
Adjust the amount of soy, schezwan sauce, ketchup, vinegar etc. according to how you like it.
Add cornstarch according to how thick or thin you want your gravy.
If you like my posts and recipes, do not forget to Pin, Share, comment in the box below or like my Facebook page
In had to laugh a bit because I'm American and have never heard of macaroni or ketchup in chop suey - don't get me wrong, I'm sure that there must be versions out there! I don't ever order Chop Suey, ever, when I'm out because I'm far more focused on items that are special to whatever restaurant i'm in.
I think most Americans love ketchup on or in anything, and if it's not ketchup, it's ranch dressing! Oh oh, don't get any ideas about a Ranch Dressing Chop Suey...I just couldn't take it!
Anyway, this looks absolutely divine!! Like comfort food! I love a little heat and that schezwan sauce must be amazing in this...I didn't know there was such a thing but now I can't wait to get my hands on a bottle!!
Even I was surprised about this American version of chopsuey, but when I googled to see the variations, I came across it on Wikipedia (apparently, from New England); new one to me too; but I wanted to be specifically correct, so mentioned it :D. I had never heard of it ever in USA and the only version I know is the one I have posted 🙂
Ranch dressing in chopsuey? Never!!! I love it on my salads! Hehe 🙂 🙂 I would not dare to even venture making that!
This version is an absolute favorite of many Indians who love to spice up their Chinese creations!!! Please do try this (the schezwan sauce is available in any Indian store or you can use any spicy sauce you have!) and thanks a lot for stopping by 🙂 🙂
I forgot to say Happy Birthday to your son, btw!! And I have my heart set now on the schezwan sauce! 🙂
Absolutely delicious looking!
Thanks so much Vidya 🙂 🙂