Hakka Chinese food is super popular in India. From fancy restaurants to street vendors, the Indian public just laps it up. In my college days, Chinese take-out was pretty much the norm. One of the popular dishes on the menu was the American Chopsuey. Veg or Non Veg, this dish is loaded with Veggies and served with crispy noodles – what’s not to love? I remember the order would come in individual bags and we had to layer the noodles and gravy before tucking in.
I had almost forgotten about this dish till I saw it on YouTube and all my beautiful memories came flooding back. I spent a bit of time on recipe development and it was ready to go! What I especially love about this dish is that it’s power packed with veggies. For this recipe, I used the basic veggies – cabbage, carrot and green pepper but you can certainly add other veggies as well.
- 8 oz 225 gms Noodles.
- 2 cups shredded Cabbage
- 1 cup julienne of Carrot
- 1 cup julienne of green Pepper
- 1 cup of sliced white Onion
- 1/4 cup sliced Spring Onion bulbs
- 3 tbsp of minced Garlic
- 500 gms of Chicken cut in thin strips.
- 1/2 cup light Soy sauce
- 1/4 cup Vinegar
- 1/4 cup Chilli paste
- 1/2 cup Ketchup
- 2 cups Stock
- 1/2 a cup Corn starch slurry
- Cook the noodles in boiling water and drain
- Add a little oil to prevent sticking
- Deep fry the noodles in batches and leave aside
- In a wok heat some oil and saute the onion and spring onion
- Add the garlic, followed by the chicken
- Cook the chicken and add salt to taste
- Mix the cabbage, carrots and green pepper together and add half into the wok and cook till the veggies are soft
- Add the soya sauce, vinegar, chilli paste and ketchup and mix it in
- Add the stock and bring to the boil
- Add the cornstarch slurry and thicken
- Add the second half of the veggies and mix and cook just for about another minute
- Serve this over crispy noodles and top with a fried egg (optional)