American Chopsuey, Jain Recipe
by Tarla Dalal
Added to 118 cookbooks
This recipe has been viewed 75337 times
What a blast of flavours and textures! The combination of fried noodles, boiled noodles and sautéed veggies gives this recipe a wide range of textures, while a medley of sauces gives it an exhilarating flavour.
This recipe does not use boiled veggies. Raw veggies are simply sautéed with salt for a few minutes and added to the sauce, in order to retain their crunch and natural flavour. This is a totally Jain -friendly recipe, but when you taste it you will never find out that it does not have ginger, onions or garlic.
Serve this Jain-friendly American Chopsuey immediately upon preparation, in order to enjoy the crispness of the fried noodles and the juicy crunch of the veggies.
Corn and Cheese Quesadillas , Lebanese Minty Rice Soup , Mexican Vegetable Faheeta , Olive and Tomato Pasta and Spinach and Cottage Cheese Quiche are a few other Jain-friendly international recipes.
- Combine all the ingredients along with 1½ cups of water in a sauce pan, mix well and cook on a medium flame for 5 to 6 minutes, while stirring continuously. Keep aside.
- Heat the oil in a broad non-sick pan, add all the vegetables and salt, mix well and cook on a high flame for 4 to 5 minutes, while stirring occasionally.
- Add the prepared sauce and boiled noodles, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Spread the fried noodles in a serving deep dish, and pour the prepared vegetable mixture evenly over it.
- Serve immediately.
Nutrient values per serving
|Vitamin A||496.6 mcg|
|Vitamin B1||0.3 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||70.7 mg|
|Folic Acid||25.1 mcg|
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