When the rain is pouring outside, and you are curled up watching the monsoon unfold from your window, it is hard not to crave something warm, comforting and indulgent. And for many, that means a steaming plate of noodles. If you are craving restaurant-style Chinese food this monsoon, we have found a delicious recipe you can recreate at home – crispy, saucy and packed with flavour.
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Celebrity chef and Khana Khazana host Sanjeev Kapoor has shared a recipe for Chinese Chopsuey that is perfect for satisfying those rainy-day comfort food cravings. With crispy noodles, flavourful chicken and vegetables, and a rich, savoury gravy topped with a fried egg, this indulgent dish brings restaurant-style flavours and an extra boost of protein straight to your kitchen.
In an Instagram video shared on August 8, the chef writes in Hindi, “It is completely normal to crave your favourite takeaway during the rainy season. But this time, try recreating those flavours at home. Chinese Chopsuey is the perfect combination of crispy noodles and a flavourful sauce, coming together to create a delicious, comforting meal.”
Check out the full recipe below!
Ingredients
For the crispy noodles
- 200 g boiled Hakka noodles
- Oil, for deep-frying
For the chicken and vegetable gravy
- 2 tbsp oil
- 1 tbsp chopped garlic
- 1½ tbsp chopped ginger
- 1 medium onion, sliced
- 1 medium carrot, peeled and cut into thin strips
- ¼ medium cabbage, shredded
- 4 to 5 French beans, trimmed and cut diagonally
- 50 g boneless chicken, cut into thin strips
- Salt, to taste
- 1 tbsp red chilli sauce
- 1 tsp dark soy sauce
- 1 tsp vinegar
- 2 to 3 tbsp tomato ketchup
- Crushed black pepper, to taste
- 1 medium green capsicum, deseeded and cut into strips
- ¼ cup bean sprouts
- 2 cups chicken stock
- 2 tbsp cornflour slurry
For the fried eggs
- 2 eggs
- 1 tbsp oil
- Salt, to taste
- Crushed black pepper, to taste
- Chopped spring onion greens, for garnish
Method
- Heat sufficient oil in a shallow non-stick pan and carefully add the boiled Hakka noodles. Fry until golden brown and crisp, turning as needed to ensure they cook evenly. Drain on absorbent paper and set aside.
- Heat two tablespoons of oil in a non-stick wok over medium-high heat. Add the chopped garlic and ginger and sauté until fragrant and the garlic turns lightly golden.
- Add the sliced onion, carrot, cabbage and French beans, season with salt and toss on high heat for a couple of minutes, keeping the vegetables slightly crisp.
- Add the chicken strips and stir-fry until they are cooked through.
- Add the red chilli sauce, dark soy sauce and vinegar, tossing well so the chicken and vegetables are evenly coated.
- Stir in the tomato ketchup and crushed black pepper, then pour in the chicken stock. Bring the mixture to a gentle boil.
- Add the capsicum and bean sprouts and cook briefly, keeping them slightly crunchy. Stir in the cornflour slurry and cook for another minute or two, until the gravy thickens to a glossy, pourable consistency.
- For the fried eggs, heat a little oil in a non-stick pan. Crack in one egg, season with salt and crushed black pepper and cook until the white is set while the yolk remains to your preference. Repeat with the remaining egg.
- To serve, place a portion of the crispy fried noodles on a plate and generously spoon the hot chicken and vegetable gravy over them. Top with a fried egg and garnish with chopped spring onion greens. Serve immediately while the noodles are still crisp.
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