American Chopsuey with vegetables

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

Rate This Recipe


  • 2 packs - crispy Chinese noodles
  • 1-2 cups - mixed cut veggies like carrot, broccoli, snow peas, cabbage, mushrooms, baby corn etc (use a veg stir-fry pack if available)
  • 4-5 - red chillies cut vertically
  • 1 - large onion cut into thin strips
  • 2 tsp - Ginger garlic paste
  • 2 tsp - Peanut butter
  • 2 tbsp - Soya sauce
  • 3 tbsp - Chilli sauce
  • 2/3 cup - Tomato puree
  • A pinch of white pepper
  • 2 tsp - sugar
  • Ajinomoto to taste (salt will do fine if ajinomoto is not available)
  • 4 -5 tbsp - Oil for seasoning, more oil for frying the noodles

How to Make American Chopsuey with vegetables

  • Steam the vegetables till they lose their rawness.
  • Heat the oil in a wok and add the onions.
  • Fry till translucent.
  • Now add the ginger garlic paste, chillies and fry well again.
  • Add the steamed vegetables and mix well.
  • Add the tomato puree, soya sauce, chilli sauce, peanut butter, white pepper , salt or ajinomoto and sugar.
  • Mix well and allow to simmer for some time.
  • Now cook the noodles per instructions and drain completely to get rid of any extra water and allow to cool.
  • Fry the noodles till they are crisp in oil.
  • Mix these crispy fried noodles with the vegetable gravy.
  • Serve hot.
  • If you find the gravy too watery for your liking, mix a spoonful of corn flour in about 3 tsp of water and add this to the steamed vegetables when the gravy is still simmering.