What is chop suey and where does it come from?

Chop suey is a stir-fried vegetable dish rooted in Chinese-American cooking. The name translates roughly as "mixed pieces" and describes the method perfectly: vegetables and noodles are cut into bite-sized pieces and quickly cooked in a wok or large pan. The dish is believed to have been created by Chinese immigrants in the United States in the 19th century.

What's the difference between chop suey and chow mein?

The two are often confused but differ in one key way: in chow mein the noodles are stir-fried together with the vegetables and sauce in the pan from the start. In chop suey the noodles are cooked separately and folded in at the end, and the sauce tends to be slightly thicker and starchier. This recipe follows the chop suey method: cook the noodles first, stir-fry the vegetables, then toss everything together in the sauce.

Which vegetables work best in chop suey?

The classics are bell peppers, zucchini, carrots, mushrooms, broccoli and bean sprouts – exactly as in this recipe. The dish is very flexible, though: spring onions, peas, bok choy, leek or snap peas all work beautifully. The key is to cut everything into similarly sized pieces so the vegetables cook evenly and stay nicely crisp-tender.

Can I make chop suey ahead?

Yes – you can wash and chop all the vegetables a day ahead and keep them in the fridge, and the sauce can be mixed in advance too. Ideally, stir-fry the dish just before serving so the vegetables stay crisp and the noodles don't absorb all the sauce. Reheated it still tastes great; the texture will just be a little softer.

Can I freeze chop suey?

Chop suey can be frozen, though the vegetables will be a little softer once thawed. Cool the dish completely first, then portion it and freeze for up to 3 months. Tip: freeze the noodles and vegetables separately to keep the noodles from turning mushy. Reheat gently on the stovetop over medium heat and add a splash of water or broth if needed.

6 JULY 2026

Easy Vegan Chop Suey with Colorful Vegetables and Rice Noodles

Name: Easy Vegan Chop Suey with Colorful Vegetables and Rice Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 150 gr (5.3 oz.) Asian noodles; 1 red bell pepper; 1 yellow bell pepper; 1 zucchini; 1 carrot; 100 gr (3.5 oz.) mushrooms; 1 handful broccoli florets; 1 small onion; 2 garlic cloves; 100 gr (3.5 oz.) bean sprouts; 1 Tbsp sesame oil; 4 Tbsp soy sauce; 4-5 Tbsp water or vegetable broth; 1 Tbsp rice vinegar; 1 Tbsp maple syrup or sugar; 2 tsp cornstarch; pepper; salt

By Verena Frei

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Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4 servings

Hello lovelies,

when the fridge is full of odds and ends and dinner needs to be quick, I almost always end up making vegan chop suey. This colorful vegetable stir-fry with rice noodles is ready in about 30 minutes, full of color and endlessly adaptable – I simply use whatever I have. My kids love fishing the noodles off their plates with chopsticks, and I love that it all comes together in a single pan.

Vegan chop suey with bell peppers, broccoli and bean sprouts from above on a blue plate with sesame

The trick is in the order of things: first I cook the noodles and set them aside. Then the vegetables are stir-fried until crisp in a hot wok – onion and garlic first, followed by peppers, zucchini, carrot, mushrooms and broccoli, though the broccoli sometimes skips the wok entirely: steamed, mashed with chickpeas and rolled into baked broccoli balls for the oven. That way everything stays crisp-tender and picks up a little char instead of steaming in its own juices.

Close-up of vegan chop suey with glass noodles, broccoli and red bell pepper, scattered with sesame

The sauce is wonderfully simple: soy sauce, a little broth, a splash of rice vinegar and a spoonful of maple syrup for that salty-sweet balance. Cornstarch dissolved in water makes it lovely and glossy so it clings to every piece. Right at the end the noodles and bean sprouts go in – one quick toss and you're done.

Three-quarter view of vegan chop suey with colorful vegetables and rice noodles, chopsticks on the plate

So simple, so good: with the play of crisp vegetables, glossy sauce and soft noodles, this chop suey tastes like your favorite takeout – only fresher and exactly to your taste, and when peppers, mushrooms and zucchini want a wrapper rather than noodles, they go into my vegetarian savory crêpes filled with pan vegetables.

Vegan chop suey with rice noodles and vegetables on a blue plate on a light marble surface

Macro shot of vegan chop suey with glass noodles, bean sprouts, broccoli and sesame

If you love quick wok dishes, do try my Quick recipe: Veggies Stir Fry Noodles, my Tempeh & Cashew Stir-Fry with Crunchy Veggies and the fresh Soba noodle salad with peanut dressing. And while the wok is still hot: 14 more quick dinners built on the same principle live in a post of their own.

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: stir-fry the vegetables briefly over high heat – in the wok they stay lovely and crisp and pick up a little char. I always add the noodles right at the end so they don't turn mushy. If you like more heat, stir in a little sriracha or fresh chilli, and a squeeze of lime at the end brings extra freshness. For more protein, crispy pan-fried tofu cubes or edamame are a wonderful addition.

Vegan chop suey with colorful vegetables and rice noodles on a blue plate, with chopsticks and sesame

5.0 from 1 vote