Chop Suey is a very popular dish in Indo Chinese cuisine. It is also known as American Chop Suey in many Indian restaurants. Chop Suey is quick stir fry of vegetables in a thick sauce served over cooked and fried rice noodles or Hakka noodles. This time I made the guilt free version, yes, I used the air fryer to fry the noodles.
Ingredients:
1 package Hakka noodles
2 Tablespoon oil
2 green chili, chopped
1 pod garlic, minced
1 inch ginger, peeled and chopped
1 onion, sliced thin
1 cup each of colored peppers (red, green, yellow), sliced into thin stripes
2 cups of shredded cabbage
1 Tablespoon chopped spring onion
1 Tablespoon Ching's red chili sauce
1 Tablespoon Ching's green chili sauce
3 Tablespoons Ching's Schezuan sauce
2 teaspoon soy sauce
1 teaspoon tomato sauce or ketchup
salt to taste
1 Tablespoon corn flour
1/2 cup water (more if required)
Method:
1. Cook noodles as per instruction on the package.
2. Rinse noodles in cold water and drain. add some oil to noodles to avoid sticking. Dry cooked noodles on a paper towel.
2. Heat oil in a wok. Quickly saute chopped chili, ginger and garlic. Then cook onion for couple minutes. Next, add the peppers and give a quick stir, keeping them crunchy. Then add cabbage. Give a quick stir.
3. Mix the sauces in a small bowl along with corn flour, salt and water. Stir this mixture to the stir fry. Mix well. Check for salt and add if required. Add a little more water and cook for a minute to a thick sauce. Add chopped spring onion. Remove from stove. Keep aside.
4. Preheat air fryer at 370 for couple minutes. Place a layer of noodles in the air fryer. Cook for 8 minutes, flipping over in between, until crisp on both sides. slide onto a dish. Repeat process for remaining noodles.
5. Place 1 set of fried noodles on a plate. Spoon stir fry evenly over the noodles just before serving.
Note:
I used millet and rice ramen noodles for this dish.
Noodles can be cooked and deep fried.
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