![]() ![]() Also make extras because these disappear fast! Or take a shortcut and just buy pre fried noodles. Fried Noodles: So easy to make at home - I even have a fried noodle recipe for you to try.Only don’t change anything about the lip smacking sweet and sour sauce! So versatile - add some paneer, chicken or even seafood.It doesn’t require any exotic grocery shopping - very pantry friendly.It packs in a lot of veggies - perfect for kids!.Use a food processor to make quick work of all the chopping Only 30 minutes - and the prep takes the longest.Sometimes I feel like I’ve turned into my mom - always wanting to make sure my family gets the freshest food without compromising on taste. ![]() Making American chopsuey at home gives me the assurance that my dish has been made using the best quality frying oil and fresh vegetables. It might sound complicated, but it actually comes together in just 15 minutes once you’ve prepped everything. That’s why I prefer to make it at home and serve it right away. The best chop suey is served fresh, with the vegetables still crunchy. When this came to India, it was Indianised and served with crispy fried noodles - a genius addition that takes this stir fry to another level. In China, a chop suey is a simple vegetable stir fry with sauce. I just love the gravy, which, combined with crunchy noodles, hits all the right notes - sweet, salty, tangy, crunchy. I am a sucker for Indo-Chinese recipes! American chopsuey is one of my childhood favorites. Serve with grated parmesan and crusty bread.Jump to Recipe Jump to Video Print RecipeĪmerican Chopsuey is a big Indo-Chinese favorite - it’s hard not to like this one! You just can’t go wrong with crispy noodles topped with a sweet, spicy, and tangy vegetable stir fry gravy. Pour meat and sauce mixture over, stir to combine.Ĩ. Drain noodles, and either add them back to the pan the pasta pot, or to a large bowl.ħ. Add sauce to meat mixture and lower heat, just to heat the sauce all the way through.Ħ. Drain meat, if necessary, and return to pan. Add the meat, onion and garlic, spices of your choice, and cook, stirring occasionally, until meat is browned and no longer pink.ĥ. When the skillet’s hot, add a bit of oil to heat.Ĥ. While that’s cooking, heat a large skillet.ģ. Cook the pasta according to package directions.Ģ. * your favorite sauce (I used about a box and a half of pasta, and almost 2 (26 oz) jars of sauce)ġ. * oregano and basil to taste, or you could use an Italian blend * 1-1 1/2 boxes of your favorite small type of pasta ( cellentani, elbows, whatever) Here are the amounts I used, and we have lots of delicious leftovers. I don’t usually use green pepper, but my mom always did. But it was organic and HFCS free!!! I’m sure you’ll let it slide, because the girls loved it, just the same, and that’s what counts, right? Oh! I try to use homemade sauce when possible, but since I didn’t have any made, and was short on time, I used…shhhhh…sauce in a jar. This couldn’t be any easier, and you can make a lot to feed a crowd. I made extra noodles for the boys to have the way they like it (with butter and parmesan). It’s not easy to get happy reactions out of a 13 year old girl, by the way. My 13 year old actually clapped and said “yay!” when I told her we were having this the last time I made it. It shows up on school lunch menus around here to this day, and even though I don’t make it often (What is wrong with me? It’s super easy!) my girls are so happy when I do. It’s a great comfort food, that’s for sure. She made it for my kids when they were younger and it quickly became one of their favorites, too. My mom used to make it for us about once a week, and we happily gobbled it up.
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