Vegetable Chopsuey | Pika Chakula

Vegetable Chopsuey

2012-08-03

Silky noodles tossed with veggies, sauces and seasoning.

Ingredients:

  • 1/2 cup carrots-shredded fine
  • 1 cup cabbage-shredded fine
  • 1/2 cup capsicums-shredded fine
  • 1/2 cup onions-sliced thin
  • 2 tsp garlic-chopped fine
  • 2 tbsp oil
  • 200 gm noodles-boiled and drained well
  • 2 tbsp vinegar
  • 1/2 tsp Soya sauce
  • 1 tsp sugar
  • salt to taste
  • 2 tbsp cornflour
  • oil to deep fry noodle

Method:

  1. Mix together the vinegar, soya sauce, sugar, salt and cornflour and add enough water to make up to a cup. Keep aside.
  2. Heat the 2 tbsp oil and add the onions and garlic.
  3. Saute till a little soft. Add the carrots, cabbage and capsicum and stir-fry over high heat for a minute.
  4. Add the water mixture and cook, stirring continuously. Keep aside.
  5. Deep fry the noodles over high heat till brown. Drain.
  6. Transfer noodles to a serving dish, pour the vegetables over and serve.

source:

Recipe Comments

  1. posted by evangldbrg on Feb 5, 2013

    I cook on a daily basis for 10 people Monday to Friday…and I’m fresh out of ideas. I’ve done chicken soup, tuna pasta, pizza, roast chicken and mashed potato, beef chopsuey, chili con carne etc regularly…and im now in desperate need of suggestions!!!!
    PLEASE HELP!!!!

  2. posted by David on Mar 16, 2013

    going in may!

  3. posted by Milk84 on Mar 18, 2013

    I want to surprise my mom and make her homemade chicken and noodles for mothers day. She remembers the chicken and noodles her grandma made and I want to make some like them. The recipe uses a whole chicken, and then homemade noodles are cooked in the broth. Does anybody have a similar recipe?
    Oh, I need one without vegetables please. My mom is American.

  4. posted by Sriram R on Mar 19, 2013

    I’ve got the corned beef in now, I’m cooking on high for 5-6 hours since I got a late start. How should I do the cabbage? Stick it on top of the corned beef now and let it cook for 5-6 hours or near the end?

  5. posted by Disrae on Mar 20, 2013

    I would prefer sites where you can print from.

  6. posted by Xedo on Mar 20, 2013

    I also need to know how many days I can keep cooked chopsuey (boiled vegetables) in the fridge before it goes bad.

  7. posted by Keaton on Mar 22, 2013

    Where do you purchase products that substitute for eggs?

  8. posted by brincks26 on Mar 28, 2013

    when I cook curry at home it never tastes like the curry I get from an Indian Restaurant. I love tandoori – which I can get a mix of and make quite well but ‘wetter’ curries like pathia or kashmiri fail me – I’m sure that they are not authentic in the restaurant (probably even the names are made up for (us Brits’), but cater to Uk tastes but any advice or recipes would be good – do you have a curry recipe or idea to share?

  9. posted by george oguda on May 6, 2013

    loved eating this in chandigarh as a student, will have to teach my better half so that she falls in love!

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