American Chopsuey

It has been years since I had made these delicious crisp noodles as the bed for veggies cooked in sweet sauce. Yes, our famous Indo-Chinese style American Chopsuey. I am sure all Indians out there would recognize this dish.

While I was in India, I always used to wonder why this dish that was adapted from Chinese cuisine had an American name to it? Did people in America know what a Chopsuey was? There were no search engines those days to answer my questions. :)

Just while I was making American Chopsuey for dinner yesterday, these questions popped up in my mind again. And, you know what I did... yes seeked help from Google. I was amazed to find out that there is a dish named America chopsuey in America :) It is an American pasta dish with macaroni or pasta with bits of meat and chopped veggies in tomato sauce. Chopsuey... hmmm that makes sense!! (Here is the recipe from Food Network) Probably Indians came up with versions more suitable to Indian palate with deep fried crisp noodles, veggies, and sweet tomato ketchup that most Indian enjoy. Yes, this is one of my family's favorite dish too.

With preps done ahead of time, this dish can be a party or a potluck winner.

This recipe serves 4-6 people.
Boil 2 packs of Hakka noodles in boiling water till they are soft.

Strain and pour cold water over it to stop the cooking process.

Let it rest for 10-15 minutes for water to drip.

Heat oil for frying.

Using a small strainer, add hand full of noodles into the strainer to fry. The strainer restricts the noodles from spreading everywhere, and form small fried noodle nests.

However, strainer is optional. You could directly add handful of boiled noodles into hot oil and fry till they are crisp.

Here are little noodle nests ready to be served.

They can be stored in a air-tight container to prep for your upcoming party or potluck. Just prepare the sauce, and you are good to go.

Veggies for gravy: 2 cups sliced onions, 1 cup julienne bell pepper 1 cup beans, 1 cup julienne carrots, and 2 cups shredded cabbage. 

You could also add cauliflower or broccoli florets and some bean sprouts or veggies of your choice. 

Heat 4 tbsp. oil in a pan or a wok. Saute onions and beans. Add carrots and colorful bell pepper. Cook for 4-5 minutes.

Add 2+1/2 cups of tomato ketchup and 1/2 cup of chilli sauce or sriracha sauce to taste.

Add 2 cups water, 1 tbsp. sugar, 1 tsp. salt (if needed) Bring the sauce to boil.

Add shredded cabbage and spring onions. Simmer for 4-5 minutes. Take a taste test for salt and sweetness. Add ketchup if needed.

Just before serving, add 1 tbsp cornstarch dissolved in 1/4 cup water. 

Bring the gravy to boil and stir as it thickens.

Place a noodle nest on each serving plate and pour veggies with gravy over it. Garnish with spring greens and serve immediately. 

OR

For parties or potlucks: Lightly break the noodle nests in a large bowl and pour hot veggies and gravy over it. Let your guests serve themselves. 

Have a Wonderful Weekend!!

Quick Shopping List to make American Chopsuey for 4 people:

2 packs Ching's Hakka noodles

Oil for frying noodles

2 cups sliced onions

1 cup julienne bell pepper 

1 cup beans 

1 cup julienne carrots

2 cups shredded cabbage

1 bunch spring onions

4 tbsp. oil

2+1/2 cups of tomato ketchup

1/2 cup of chilli sauce or sriracha sauce

2 cups water

1 tbsp. sugar

1 tbsp. cornstarch

Salt to taste

 

Spicy Zucchini Noodles

My post today is dedicated to my wonderful friends who have been motivating and inspiring me to make and eat low carb meals. I just love my Masti group, and can't thank them enough for their support and motivation.

Yes, if you haven't guessed it yet, this recipe is gluten free and has low to no carb...although this looks like delicious spicy schezwan noodles that we Indians enjoy, there is not a bit of noodle added to this recipe...Yahoooo :)

I have always been skeptical in making zucchini noodles. 11 months back I bought a spiral cutter and love spiral cut carrots made in it, but was never too motivated to try zucchini. Maybe today was the day. I can't tell you how much I enjoyed the flavors of schezwan noodles with these noodles made of vegetable, without even noticing that there weren't traditional noodles in it. It was indeed a guilt-free dinner tonite!

Using all veggies I would regularly use for Chinese cooking.

Zucchini to make noodles.

Click here to check out this Spiral Cutter, great for making spiral cut veggies.

Check my recipe of Carrot Noodle Salad.

You could also manually cut zucchini into thin strips or use a Mandoline slicer.

It is so easy to use. I love it!

beautiful veggie noodles ready in just 2 minutes. You could cut them to the length you would like.

Let zucchini noodles rest on a paper towel to get rid of excess moisture.

In a wok or a pan, heat 1 tsp. oil. saute 1/2 cup slices onions, 1 tbsp. chopped ginger, 1/2 cup julienne bell pepper. 1/4 cup carrots julienne and few beans cut on an angle. Saute veggies for 3-4 mins. 

Add 1/2 tsp. salt.

Add 1-2 tbsp. of homemade schezwan sauce and 1 tsp. of vinegar. 

You could also add Sriracha Sauce or chilli garlic sauce.

Mix well.

Add zucchini noodles and toss them well for 2-3 minutes on high heat for the flavors to blend. You need not cook them much. Toss in 1/2 cup shredded cabbage for crunch.

Serve and enjoy.

Guilt-free, No Carbs, Healthy Eating!!