Restaurant Style American Veg Chop Suey With Maggi at Home

bean sprouts

🥗Healthier: shredded cabbage

💰Cheaper: canned bean sprouts

Cabbage is often less expensive and adds crunch.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is healthier and can be made from scraps.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Canned mushrooms are an economical alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari offers a gluten-free option.

Boil 2 cups of water in a vessel.

Add 2 pieces of Maggi noodles to the boiling water and cook until 70% done, about 1-2 minutes.

Strain the noodles and rinse with cold water to stop cooking and prevent sticking.

Sprinkle 1-2 tablespoons of starch or flour over the noodles for coating.

Heat oil in a pan and drop the coated noodles into the hot oil to fry until light golden and crisp, flipping carefully.

Strain the fried noodles on a paper towel.

In another pan, heat 1 tablespoon of oil over high heat and add 1 finely chopped onion, sautéing for 1 minute.

Add 1 cup of shredded cabbage, 1/2 cup of thinly sliced carrot, and 1/2 cup of thinly sliced capsicum, sautéing for 2-3 minutes until crisp.

Add 3-4 chopped garlic cloves, salt to taste, 1 teaspoon red chili paste, and 1/2 teaspoon black pepper.

Add 2 teaspoons of white vinegar, 1 teaspoon soy sauce, and 1 tablespoon tomato ketchup, mixing everything together.

Add 1 cup of water to the sauce mixture.

Make a slurry with 1 tablespoon of cornstarch and 1/4 cup of water, then add it to the sauce.

Bring the sauce to a boil and immediately turn off the stove to prevent overcooking the veggies.

Before serving, add a handful of finely chopped coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens