Printfriendly

American Chopsuey recipe


American chopsuey recipe

Fried noodles dunked in vegetable and tomato slurry, topped with omelette! This is a process in itself, but it gets over in minutes. All of us at home love this dish. Its a type of chopsuey we find in the Indo-Chinese restaurants, and is so yummy. The only thing I dint like about it is that they add artificial colors, and the tomato sauce looks so fake. This is how we make it at home. 

Chop all the crunchy vegetables uniformly. Cabbage, capsicum/peppers, onions, beans, carrots and firm tomatoes. Saute them well in a wok with hot oil and some crushed garlic. 
Once the veggies are almost cooked, add tomato ketchup and cornstarch+water mixture. Salt and pepper to taste. Let it simmer to a low boil. 

American chopsuey recipe

Next, we boil the noodles, drain it, and let it towel dry. Then we fry little bundles of the cooked noodles in hot oil to form a crisp birds nest. 

American chopsuey recipe

Make an omelet the way you like it, cooked through or sunny side up. To assemble, take a shallow bowl, place a crunchy birds nest noodle stack, Pour a generous serving of the vegetable tomato sauce. Top it with the omelet and serve hot. Enjoy!