Indo Chinese is a very interesting cuisine. It is also one of the tastiest versions of Chinese fusion food. Adapted for the colourful and adventurous Indian palate, Indo Chinese has a lot of chili, a lot of tang and a lot of oomph. One of the most popular dishes on the menu of a restaurant serving Indian Chinese is a dish called American Chopsuey.
Chopsuey is originally a Chinese dish of meat and vegetables stir-fried in sauce and thickened with corn starch. It is served with noodles and there are many variations in place in different regions of China. The Indian Chinese version of Chopsuey is similar in concept with an interesting twist. The base of the dish is a corn starch thickened almost sweet and sour tasting tangy vegetable sauce topped with a mound of crispy fried noodles and finished off with a perfectly fried egg. It is spectacular to look at and absolutely scrumptious.
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- 1 cup cabbage, thinly sliced and chopped
- 1 cup carrot, julienned and chopped
- 1/4 cup snow peas, finely chopped
- 1/2 cup capsicum, finely chopped
- 1 tablespoon fresh ginger, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- 1 tablespoon dark soy sauce
- 3 tablespoons sugar
- 2 tablespoons cornflour dissolved in 1/4 cup water
- 3 cups Campbell's Real Stock Vegetable
- 1 1/4 cups ketchup
- 1/4 teaspoon white pepper
- 1/4 cup spring onions, finely chopped + 2 tablespoons chopped spring onions for garnish
- few coriander leaves for garnish
- 4 round portions cooked, fried noodles
- 4 fried eggs
- Heat oil on high in a wok. Toss in the ginger and stir fry for a minute. Add the carrot, snow peas, capsicum and cabbage and stir fry for another minute. Add soy sauce, vinegar, sugar, ketchup, pepper and stock. Reduce heat to medium and cook for approximately 6-8 minutes until heated through and starting to bubble.
- Add spring onions and cornflour. Increase heat to high. Cook for 2-3 minutes stirring till sauce thickens and is hot. Remove from heat.
- In 4 noodle bowls, spoon sauce until halfway full. Top with fried noodle rounds and fried egg. Garnish with spring onions and coriander. Serve hot with sliced green chilies and slivered ginger.