A beloved Indo-Chinese classic featuring a nest of crispy fried noodles generously topped with a tangy, sweet, and savory sauce loaded with tender chicken and crisp vegetables. Crowned with a perfect sunny-side-up egg, this dish is a delightful symphony of textures and flavors.
Prep25 min
Cook25 min
Servings4
Serving size: 1 serving
646cal
35gprotein
60gcarbs
29g
Ingredients
200 g Hakka Noodles (Dry noodles)
1 tbsp Salt (For boiling noodles)
4 tbsp Cornflour (Divided use: 2 tbsp for noodles, 2 tbsp for slurry)
2 cup Oil (For deep frying, use a high smoke point oil like canola or vegetable)
2 tbsp Sesame Oil (For the stir-fry)
6 pcs Garlic Cloves (Finely minced)
1 inch Ginger (Finely minced)
250 g Boneless Chicken Breast (Cut into thin, bite-sized strips)
Hearty, homestyle American Chop Suey. A protein-packed, kid-approved comfort food classic!
This indo_chinese dish is perfect for snack. With 646.25 calories and 35.29g of protein per serving, it's a nutritious choice for your meal plan.
fat
Onion
(Medium, thinly sliced)
1 cup Cabbage (Finely shredded)
1 pcs Carrot (Medium, julienned)
1 pcs Capsicum (Medium, julienned (any color))
2 tbsp Soy Sauce (Use light soy sauce)
1 tbsp Red Chili Sauce (Adjust to your spice preference)
3 tbsp Tomato Ketchup
1 tbsp Rice Vinegar
1 tsp Sugar
0.5 tsp Black Pepper Powder (Freshly ground is best)
2 cup Vegetable Broth (Or chicken broth)
4 tbsp Water (For cornflour slurry)
4 pcs Eggs
2 tbsp Spring Onion Greens (Finely chopped, for garnish)
Instructions
1
Prepare the Noodles
Bring a large pot of water to a rolling boil. Add 1 tbsp of salt.
Add the hakka noodles and cook according to package directions until al dente (usually 5-6 minutes). Do not overcook.
Drain the noodles immediately and rinse thoroughly under cold running water to stop the cooking process and remove excess starch.
Spread the noodles on a large plate or tray and let them air dry for at least 15-20 minutes. They should feel dry to the touch.
Once dry, gently toss the noodles with 2 tablespoons of cornflour until they are lightly and evenly coated.
2
Fry the Noodles
Heat 2 cups of oil in a deep wok or kadai over medium-high heat until it reaches 350°F (175°C).
Carefully take a quarter of the noodles and place them in the hot oil, forming a loose nest. Fry in 4 batches to avoid overcrowding.
Fry for 2-3 minutes on each side, until the noodles are golden brown and crispy.
Using a slotted spoon, carefully remove the crispy noodle nest and place it on a wire rack or paper towels to drain excess oil. Repeat for the remaining noodles.
3
Stir-fry Chicken and Vegetables
Heat 2 tablespoons of sesame oil in a clean wok or large skillet over high heat.
Add the minced ginger and garlic and stir-fry for 30 seconds until fragrant.
Add the chicken strips and stir-fry for 3-4 minutes until cooked through and lightly browned.
Add the sliced onion and sauté for 1 minute. Then add the shredded cabbage, julienned carrots, and capsicum.
Stir-fry on high heat for 2-3 minutes. The vegetables should be tender-crisp, not soft.
4
Prepare the Chop Suey Sauce
Reduce the heat to medium. To the wok, add soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, salt, and black pepper. Stir well to combine.
Pour in the vegetable broth and bring the mixture to a simmer.
In a small bowl, whisk the remaining 2 tablespoons of cornflour with 4 tablespoons of water to create a smooth, lump-free slurry.
While stirring the sauce continuously, slowly pour in the cornflour slurry. Continue to stir and cook for 1-2 minutes until the sauce thickens to a gravy-like consistency.
5
Fry Eggs and Assemble
In a separate small pan, fry the 4 eggs sunny-side up, or to your desired doneness.
To assemble, place one crispy noodle nest on each of the four serving plates.
Ladle a generous amount of the hot chicken and vegetable sauce over the center of the noodles.
Carefully place a fried egg on top of the sauce.
Garnish with chopped spring onion greens and serve immediately for the best crispy texture.
