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June 22, 2009

AMERICAN CHOP SUEY & CHINESE VEG NOODLES

Yesterday i tried both the dishes with a packet of whole wheat plain noodles..They came out very well and my hubby rated excellent for both..Wink

I have seen american chopsuey in restaurants but never tasted it..When my MIL came here she told about this which she had watched in a cookery show.I was googling  and finally i got Tarla Dalal’s recipe ..I made some changes in the recipe..As i am not aware of the taste, i was waiting for my husband’s comment..He told it tasted like in restaurant .. I was very happy and raised my collarWhistling..But when u want to try this, u should not mind about ur diet /calories..Wink

AMERICAN CHOPSUEY1

AMERICAN CHOP SUEY:

Ingredients:

  • Noodles – 100gms
  • Oil – to deep fry

To Saute:

  • Carrot – 1/2 (cut into thin strips of 1 inch length)
  • Bell pepper – 1/4 (-do-)
  • Big Onion – 1/2 (-do-)
  • Ajino motto – A pinch
  • Oil – a tbsp

For sauce:

  • Vinegar – 2 tsp (i used chilli vinegar,but brown vinegar is given in the actual recipe)
  • Sugar – 2 tsp
  • Corn flour – 1 tbsp
  • Soya sauce –1/2 -  1 tsp
  • Tomato ketchup – 4 tsp (adjust as per ur taste)
  • Water – 1/2 cup

Method:

**Basic noodles preparation:

Add a tsp of oil(prevents sticking)  and salt to a bowl of water..Put the noodles ,boil for 10 mins(Do not overcook) and immediately strain it in a colander by adding cold water (to take off the extra starch ). Let it cool..For this chop suey , Deep  fry in batches till crispy & place it on a absorbing paper ..

 ColanderFried noodles

For Chop suey:

  • Place the fried noodles apart..
  • Cut the veggies as mentioned above and saute it well(till it gets cooked) with a tbsp of oil in a kadai. Set aside.
  • Then Place all the ingredients of the sauce in a vessel, mix well and
    put to boil. Go on cooking and stirring until the sauce is thick.  Add more water if necessary.. Check for the taste,(it should be sweetish)..If u want u can add more ketchup at this point and mix well..

SAUCE FOR NOODLES

  • Heat a kadai with little oil and mix the fried noodles, sautéed veggies and sauce..(pour the required amount of sauce only)(If its more..U can refrigerate and use it for making Manchurian)

Serve Hot and Enjoy!!!

AMERICAN CHOPSUEY

 

 

 

 

 

 

 

 

 

 

  VARIATIONS:

In the actual recipe it is given to mix some boiled noodles,veggies ,sauce and then topped with fried noodles..But i just added veggies and sauce to the fried noodles .I dint use boiled noodles here..SO if u wish u can follow this method also:)

 

CHINESE VEG NOODLES:

I usually make Veg Fried Rice but this is the first time i made with noodles..I just used the same method of making fried rice which resulted in a yummy , restaurant like noodles..I was elatedSurprised,patted myself and told THEARITTA DEELaughing

CHINESE VEG NOODLES

Ingredients:

  • Plain Noodles – 100 gm
  • Carrot – 2 nos (Cut into thin strips of 1 inch length)
  • Capsicum – 1/2 (-do-)
  • Cabbage – 1/2 cup (-do-)
  • Onion – 1 no (slice cut)
  • Ginger – 1 inch (finely chopped )
  • Garlic – 5 flakes (Finely chopped)
  • Ajino motto – 1/4 tsp
  • Soya sauce – 1/2 tsp
  • White pepper powder – 1 tsp (increase as per ur wish)
  • Sugar – a pinch
  • salt – As needed
  • Oil – 3 tbsp
  • Spring onions – to decorate..(i dint have..so i used chopped coriander stem)

Method:

  • Chop all the veggies as said above and set aside.
  • Do the **basic noodles preparation..Once its cool..set apart.

veggies

  • Heat Oil in a kadai and add the chopped ginger,garlic and onion pieces..
  • Saute well and then add the chopped veggies ,salt and sugar so that the color doesn’t change and will be cooked quickly..Saute till they are completely cooked.Saute in a medium flame.
  • Then add the Ajino motto, soya sauce, white pepper powder and mix well..

VEg mixture for noodles

  • Finally add the noodles gently by stirring and fry till noodles become steaming hot..I used a fork like ladle so that the noodles don’t break..

adding noodles to veggies Fork laddle

Serve Hot with tomato sauce/ketchup…

NOODLES FOR U!

Hope u will try both the dishes and let me know:)

KITCHEN CLINIC:

NOODLES:

A noodle is food made from unleavened dough that is cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word noodle derives from the German Nudel (noodle) and may be related to the Latin word nodus (knot). In American English, noodle is a generic term for unleavened dough made from many different types of ingredients. Noodles exist in an abundance of shapes.

noodles are a type of pasta made with flour and water, sometimes with added egg, the flour being made from various grains such as rice, wheat, buckwheat, and mung bean starch. Made into a wide range of shapes and sizes.


Chinese noodles are an essential ingredient and staple in Chinese cuisine. There is a great variety of noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation.

Chinese noodles are an important part of most regional cuisines within mainland China, as well as in Taiwan, Singapore, and other Southeast Asian nations with sizable overseas Chinese populations. Chinese noodles have also entered the cuisines of neighboring East Asian countries such as Korea and Japan (dangmyeon and ramen, for example, are both of Chinese origin), as well as Southeast Asian countries such as Vietnam, Thailand, and Cambodia.

Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed in northern China and rice noodles being more typical of southern China. Egg, lye, or food colouring may also be added to noodles made from wheat flour in order to give the noodles a yellow colour. Arrowroot or tapioca starch are sometimes added to the flour mixture in low quantities to change the texture and tenderness of the noodles' strands.

The dough for noodles made from wheat flour is typically made from wheat flour, salt, and water, with the addition of eggs or lye depending on the desired texture and taste of the noodles. Rice- or other starch-based noodles are typically made with only the starch or rice flour and water.

Cooking:

Noodles may be cooked from either their fresh (moist) or dry forms. They are generally boiled, although they may also be deep-fried in oil until crispy. Boiled noodles may then be stir fried, served with sauce or other accompaniments, or served in soup, often with meat and other ingredients. Certain rice-noodles are made directly from steaming the raw rice slurry and are only consumed fresh.

Unlike many Western noodles and pastas, Chinese noodles made from wheat flour are usually made from salted dough and therefore do not require the addition of salt to the liquid in which they are boiled. Chinese noodles also cook very quickly, generally requiring less than 5 minutes to become al dente and some taking less than a minute to finish cooking, with thinner noodles requiring less time to cook. Chinese noodles made from rice or mung bean starch do not generally contain salt.


Instant noodles

Health concerns

Instant noodles are often criticized as being unhealthy or junk food. A single serving of instant noodles is high in carbohydrates but low in fiber, vitamins and minerals. Noodles are typically fried as part of the manufacturing process, resulting in high levels of saturated fat and/or trans fat. Additionally, if served in an instant broth, instant noodles typically contain high amounts of sodium. The current U.S. Recommended Dietary Allowance of sodium for adults and children over 4 years old is 2,400 mg/day. Some brands may have over 3,000 mg of sodium per package in extreme cases. Instant noodles and the flavoring soup base also contain high amounts of msg -monosodium glutamate.

Instant noodles (raw)
Nutritional value per 100 g (3.5 oz)

Energy 450 kcal   1900 kJ

Carbohydrates - 65 g

- Dietary fiber  -2.4 g 

Fat -17 g

- saturated-  7.6 g

- monounsaturated  -6.5 g 

Protein -9 g

Thiamine (Vit. B1)  - 0.7 mg  

Riboflavin (Vit. B2)  - 0.4 mg  

Niacin (Vit. B3) - 5.4 mg  

Folate (Vit. B9) - 147 μg 

Iron  4.3 mg

Potassium  - 120 mg  

Sodium - 1160 mg
The most recent controversy concerns dioxin and other hormone-like substances that could theoretically be extracted from the packaging and glues used to pack the instant noodles. As hot water is added, it was reasoned that harmful substances could seep into the soup. After a series of studies were conducted, various organizations requested changes in the packaging.

A recent concern on consumption of fried foods is the possible presence of oxidation products from poor maintenance of the oil. This can be a concern if the cooking oil is not maintained at the proper temperature or changed as often as necessary. Proper production standards minimize these risks, and these oxidation products can be present in any improperly fried foods, and are suspected to pose various health risks…

In short..there are no appreciable health benefits in noodles..but still its very tasty..so eating once in a while is no harm:)

TRIED & TASTED:

SPICED COCONUT PODI:

Last week i prepared this coconut podi for dosa ….I took the recipe from USHA’s blog..It tasted excellent and this one can be stored for 10-15 days without refrigeration..Its a delectable change from our usual idly/dosa podi..Thanks a lot dear for this mouth watering podi…A must to try by everyone:)

Coconut POdi

Catch u all by next week…TAKE CARE,BYE Wave

47 comments:

  1. Amma was telling me too about this,but i cudnot get a clear idea,thanks for posting,I will try sometime:)

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  2. Both of them looks super duper yummy dear..Even i prepared these noodles last weekend...Just love them...:)

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  3. I love american chopsuey, your post reminded me that i havent made them in long time, will be making this soon :)

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  4. I love american chopsuey and yours loooks so good. Yep - good to forget the healthy food stuff sometimes...

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  5. noodles looks delicious Dear. One of my fav.


    Trupti
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    ReplyDelete
  6. I love American Chopsuey a lot Chitra... a must to order on our visits to restaturants... yours has come out great and looks colorful :)

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  7. Lovely dish, both of the look delicious. Very informative kitchen clinic.

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  8. Wow! what aviabrant clicks ,awsome ..both dishes look delicious ,.nice info about the nooddles ,,Thanks for shairng

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  9. looks great weird name for them he he as its Chinese

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  10. Thanku all folks..
    @chow & chatter,we make this noodles in indian style too..thats y i mentioned as chinese..anyway thanks dear:)

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  11. Both noodles look delicious! Great preparations!

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  12. Wow both noodles and chopsuey looks fabulous :)

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  13. one of my fav... lovely pics..

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  14. American chopsuey is hard to find in America...funny is`nt it. Loks great my favorite too.

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  15. Both of these indo-chinese dishes looks super fantastic ! I am so glad that you tried the thengai podi and I am so glad you liked it :-)

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  16. I often make the veg noodles but haven't tried theo chopsuey - my husband is also a big fan of that. Looks delicious.

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  17. yummy! they look sparkling delicious!

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  18. Thats a delicious nooodles..looks fabulous!

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  19. First time here Chithra..U r doin a wonderful job!!I love reading the extra information abt the ingredients associated with each recipe..

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  20. hi chitra...thanks for visiting my blog...u have a wonderful blog and this chinese noodles looks really mouth watering....

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  21. Oh wow.....looks yummmmmmmmmmy......

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  22. That looks so yum..This is my hubby's fav and he is good at making this dish..

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  23. Both the dishes look so yummilicious Chitra...I cant wait to try them :)

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  24. thanks for dropping by.......both the noodles look yummy....but i rarely eat these ...my hubby loves them though n i make it for him only.

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  25. both the noodles look yummilicious, dear....I also never tasted chop suey, but after seeing here I'm tempted to make it..will try soon

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  26. Yum, that does look incredibly delicious. The colors are such a feast for the eyes!

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  27. Thanks for the choupsey recipe .. looks gorgeous

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  28. I adore noodles and those look amazing! Thanks for sharing your recipes!

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  29. I thought we cannot make American chop suey in our home. u made the procedure so simple. Stunning recipe.

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  30. I love noodles as much as I love bread and rice (okay, I love carbohydrates!) Your sauce for the chop suey looks great and I do like how well it goes on fried noodles, which then soften up with the sauce. I usually serve my noodles boiled, however, as I try to keep my consumption of fried foods to a minimum. These dishes look sooo good!

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  31. Super yummy recipes....its wonderful to indulge on such foods forgetting calories once,right?:-)Nice one....thanks for sharinG!

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  32. Chop suey and Noodles looks yumm....Thanks to share this one with every one......Yaah I want some delicious recipes which are very unusual or different some others.....
    And this is one....Thanks.

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  33. wow..., both the dishes look so colourful and yummy..., must try ur chopsuey method.., i do make noodles often.., but minus ajinomoto!..., i don't know why somebody said it is not good for health but as i get migraines i read in some books i should avoid ajinomoto used dishe..., as that is the one which is the flavour enhancer in chinese recipes i never know how it is in my recipes ! beautiful photos and step by step procedures too is really good...

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  34. chopsuey is m favorite. but never tried at home. yours look delicious.

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  35. Looong time since I have had this..great effort n nice dish Chitra..:)

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  36. Looks delicious and colorful..lovely snaps dear.. thanks for the recipe :)

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  37. I love noodles!!!!!

    Your pictures make me hungry..

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    ReplyDelete
  38. looks good

    ReplyDelete
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