How to make Indo Chinese Chopsuey - Chop suey made to suit Indian palate.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Instant Noodles (इन्स्टेंट नूडल्ज़), Oil (ऑइल)

Cuisine : Indo-Chinese

Course : Noodles and Pastas

Indo Chinese Chopsuey Recipe Card

Indo Chinese Chopsuey

Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

For more recipes related to Indo Chinese Chopsuey checkout Instant Noodles In Tomato Sauce. You can also find more Noodles and Pastas recipes like Spaghetti With Chicken Mince, Chicken Fajita Pasta, Penne Arrabiata, Italian Rice.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Indo Chinese Chopsuey Recipe

  • Instant Noodles boiled 1 cup

  • Oil 1 tablespo

  • Cornflour/ corn starch 4 tablespoons

  • Soy sauce 1 teaspoon

  • Vinegar 1 tablespoon

  • Tomato sauce 2 tablespoons

  • Chaat masala 1 teaspoon

  • Crushed black peppercorns 1 teaspoon

  • Garlic cloves 3-4

  • Spring onion bulbs sliced 2-3

  • Red bell pepper cut into juliennes 1 + for ga

  • Green capsicum cut into juliennes 1 + for ga

  • Yellow bell pepper cut into juliennes 1 + for ga

  • Carrot cut into juliennes 1

  • Salt to taste

  • Spring onion greens sliced 2-3 stalks

  • Pak choy 3-4 + for

  • Red chilli powder 1 teaspoon


Step 1

Heat sufficient oil in a non-stick wok.

Step 2

Take instant noodles in a bowl. Add 3 tablespoons cornflour and mix well. Add ½ teaspoon soy sauce, ½ teaspoon vinegar, ½ teaspoon tomato sauce, ½ teaspoon chaat masala, ½ teaspoon crushed peppercorns and 1 tablespoon water and mix well.

Step 3

Divide the noodles into 4 equal portions, shape them into small rounds and deep-fry in hot oil till golden. Drain on absorbent paper.

Step 4

Heat 1 tablespoon oil in a non-stick pan. Slice garlic thinly.

Step 5

Add sliced garlic in the pan and sauté till golden. Add spring onion bulbs, red peppers, capsicum, yellow peppers, carrots, remaining tomato sauce, remaining vinegar, remaining soy sauce, remaining crushed peppercorns, salt, remaining chaat masala, ½ cup water, spring onion greens and roughly torn pak choy leaves. Mix well and sauté for a minute.

Step 6

Combine remaining cornflour with 3 tablespoons water in another bowl. Mix well to make a slurry.

Step 7

Add red chilli powder to the pan and mix well. Add slurry, mix well and cook for 2 minutes.