Chinese Vegetable Chopsuey


Chinese Vegetable Chopsuey

Combination of noodles and vegetables in a chinese sauce preparation
Prep Time 45 minutes
Total Time 45 minutes
Cuisine Chinese
Servings 4 people



  • For preparing chinese vegetable chopsuey, boil water, add noodles and salt. Cook uncovered for couple of minutes till the noodles are soft and firm but not mushy.
  • Drain and wash with cold water. Add a little bit of oil to avoid the noodles from sticking.
  • Heat two tablespoons of oil in a vessel, add chopped ginger, garlic and stir-fry.
  • Add sliced onion and saute until it turns translucent.
  • Then add carrot, beans, cabbage, cauliflower florets and capsicum and stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness.
  • Add pepper powder, ajino moto, salt and sugar. Stir in the chilly sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch.
  • Allow it to simmer for two minutes until it thickens.
  • On a plate arrange a serving of noodles and add the vegetable mix over the noodles.
  • Garnish with chopped spring onions(optional).
  • Chinese vegetable chopsuey is ready.
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