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Vegetable Chop Suey with Noodles

Vegetable Chop Suey with Noodles

Vegetable Chop Suey with Noodles

This healthy vegetarian main features Thai flavors in a traditional Chinese dish.
By Preethi Vemu
Vegetable Chop Suey with Noodles

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Vegetable Chop Suey with Noodles

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  • Author: Preethi Vemu
  • Total Time: 1 hour
  • Yield: 4-6


This healthy vegetarian main features Thai flavors in a traditional Chinese dish.


For the Curry paste

  • Onion – 1 , medium
  • Garlic – 4-6 cloves
  • Green chilli – 2
  • Ginger – an inch piece
  • Lemon Grass – couple of stalks
  • Roasted Peanuts – 1/4 C
  • Basil leaves – a couple [Optional]

For the Curry/Sauce

  • Curry Paste – 1 C
  • Coconut Milk – 200 ml
  • Dry coconut powder – 1/2 C
  • Chilli Powder – 1 Tsp
  • Sesame seeds – 1 Tbsp
  • Poppy seeds – 1 Tsp
  • Turmeric – 1 Tsp
  • Cumin powder – 1 Tbsp
  • Coriander powder – 1 Tbsp
  • Tamarind paste – 1 Tbsp
  • Soya Sauce – 1/2 Tbsp
  • Hot water – 1 C
  • Salt – To taste

For the Vegetables

  • Cauliflower florets – 1 C
  • Red Cabbage, shredded – 1/2 C
  • Beans , cut lengthwise – 1/2 C
  • Carrot , cut lengthwise in thin strips – 1/2 C
  • Baby Corn, cut lengthwise – 4-6 corns
  • Cherry tomatoes – 1/2 C [Optional]
  • Red bell pepper , cut in thin long strips – 1 , medium
  • Yellow bell pepper , cut in thin long strips – 1 , medium
  • Onion, cut thin – 1 medium
  • Pok Choy leaves with stem, washed and chopped – two bunches
  • Turmeric – 1/2 Tsp
  • Chilli powder – 1/2 Tsp
  • Cooking oil – 2 Tbsp
  • Salt – to taste
  • Chinese/Thai Rice Noodles , flat/round – two handfuls

For the garnish

  • Coriander leaves, washed & chopped – a handful
  • Roasted peanuts – a handful


  1. Prepare the curry paste by grinding all the ingredients together. This can be made well ahead in time and frozen/refrigerated for up to a month.
  2. Heat the cooking oil in a large wok/kadai, and sauté the onions in it. Once the onions are golden brown, add the pok choy leaves and bell pepper pieces. Add turmeric and chilli powders.
  3. Meanwhile, steam the cauliflower florets, beans, carrot , cabbage and baby corn together in a microwave for 5 min. This is only so that the vegetables are cooked before they are thrown into the wok along with the other veggies. Instead of this step, you can directly put these veggies in the wok and steam/sauté it so that they are well cooked.
  4. Add the steamed veggies to the wok followed by the tomatoes, and sauté well till the turmeric and chilli powders are mixed well. Add salt to taste, and cook these on the medium flame till the vegetables are all cooked.
  5. Prepare the noodles per the instructions on the pack. Depending on what noodles you chose, you’ll either have to boil them in water or soak them in warm water till they are cooked. Mine were to be cooked using the latter method, and they needed to be soaked in warm water for 10 min. They doubled up in quantity once cooked.
  6. Prepare the curry by sautéing the curry paste in hot sesame oil. Add turmeric , chilli powder, cumin and coriander powders to this and sauté well.
  7. Now add the poppy seeds to this and keep the cooking pan on a low flame. Slowly add the coconut milk and dry coconut and mix well.
  8. The curry would be thick by now, so if required dilute this by adding hot water. Add soya sauce and tamarind paste and mix well. Add salt and cook this on a low flame for 10-15 min.
  9. To serve, assemble the curry , vegetables and noodles, by placing the noodles in the serving plate first, followed by pouring adequate amount of curry and then placing the vegetables on this.
  10. Garnish with roasted peanuts and coriander leaves. Serve this warm as a main course dish.
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Category: Main
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