Vegetable Chop Suey with Noodles
- Total Time: 1 hour
- Yield: 4-6 1x
Description
This healthy vegetarian main features Thai flavors in a traditional Chinese dish.
Ingredients
Units
Scale
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 (60 ml)
- Basil leaves - a couple [Optional]
For the Curry/Sauce
- Curry Paste - 1 C (240 ml)
- Coconut Milk - 200 ml
- Dry coconut powder - 1/2 C (120 ml)
- 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 (240 ml)
- Salt - To taste
For the Vegetables
- Cauliflower florets - 1 C (240 ml)
- Red Cabbage, shredded - 1/2 C (120 ml)
- Beans , cut lengthwise - 1/2 C (120 ml)
- Carrot , cut lengthwise in thin strips - 1/2 C (120 ml)
- Baby Corn, cut lengthwise - 4-6 corns
- Cherry tomatoes - 1/2 C (120 ml) [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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 320
If You Liked This Recipe, You’ll Love These
- Sesame Noodles with Crispy Tofu
- Shrimp and Tofu Pad Thai
- Bodai Debuts NYC’s First Chinese Vegetarian Tasting Menu
- Chicken Khao Soi: Curry Noodle Soup
Frequently Asked Questions
Can the curry paste be made in advance?
Yes, the curry paste can be prepared ahead of time and stored in the refrigerator or freezer for up to a month.
How should I cook the noodles for this dish?
The noodles should be prepared according to the package instructions. Some may require boiling, while others, like the ones used in this recipe, need to be soaked in warm water for about 10 minutes.
What is the purpose of steaming the vegetables before adding them to the wok?
Steaming the vegetables in the microwave for 5 minutes ensures they are cooked through before being added to the wok, which helps them blend well with the other ingredients and achieve the desired texture.
