Indo-Chinese Chop Suey is a delightful fusion of Chinese and Indian culinary traditions, resulting in a scrumptious, flavorful dish that tantalizes the taste buds. As a popular Indo-Chinese creation, Chop Suey features a medley of crispy deep-fried noodles, stir-fried vegetables, and succulent protein like chicken, shrimp, or tofu. The dish is then drenched in a tangy, spicy, and savory sauce, making it an irresistible treat that showcases the best of both cuisines.
200gramsChicken Breast / boneless chickenshrimp, tofu, or paneer (cut into bite-sized pieces)
For the Sauce
2tablespoonssoy sauce
1tablespoonred sauce / red chilli sauceadjust to taste
1tablespoontomato ketchup
1tablespooncornstarch
1cupwater
Saltto taste
Black pepperto taste
1/2teaspoonsugaroptional
Garnish
spring onionchopped
coriander leaves / cilantrochopped (optional)
Instructions
Pre-Cooking Preparation Steps
Prepare the noodles. Drain and set aside.
Chop the vegetables (onion, bell pepper, carrot, cabbage) and mince the garlic and ginger.
Cut the protein of your choice (chicken, shrimp, tofu, or paneer) into bite-sized pieces.
In a small bowl, mix together the soy sauce, chili sauce, tomato ketchup, cornstarch, water, salt, black pepper, and sugar (if using) for the sauce.
Cooking Steps
Fry the Noodles
Heat oil in a deep frying pan or wok over medium heat. Once the oil is hot, add a small batch of the cooked noodles to the pan.
Fry the noodles until they become crispy and golden brown, turning occasionally to ensure even cooking. Use a slotted spoon to remove the noodles from the oil and place them on a plate lined with paper towels to absorb excess oil.
Repeat the process with the remaining noodles.
Stir-Fry the Vegetables and Protein
Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat.
Add the minced garlic and ginger to the pan, and sauté for about 30 seconds or until fragrant.
Add the onion, bell pepper, carrot, and cabbage to the pan, and stir-fry for 3-4 minutes or until the vegetables are slightly tender but still have some crunch.
If using chicken or shrimp, add them to the pan and cook for an additional 4-5 minutes, or until cooked through. For tofu or paneer, cook for 2-3 minutes, or until slightly browned on the edges.
Add the bean sprouts and cook for another 1-2 minutes.
Prepare the Sauce
Stir the sauce mixture once more to ensure the cornstarch is fully dissolved, and then pour it into the wok with the vegetables and protein.
Cook, stirring continuously, until the sauce thickens and coats the vegetables and protein evenly. Taste and adjust the seasonings if needed.