Crispy fried noodles smothered in a tangy, sweet, and savory vegetable sauce, crowned with a perfect fried egg. This Indo-Chinese classic is a delightful explosion of textures and flavors, ready to impress.
Prep20 min
Cook25 min
Servings4
Serving size: 1 bowl(1 portion of crispy noodles, 1 cup of vegetable sauce, and 1 fried egg)
790cal
23gprotein
95gcarbs
36g
Ingredients
400 g Hakka Noodles (dried)
3 tbsp Corn Flour (2 tbsp for dusting noodles, 1 tbsp for slurry)
3 cup Vegetable Oil (for deep frying)
2 tbsp Sesame Oil
6 clove Garlic Cloves (finely chopped)
1 inch Ginger (finely chopped)
1 medium Onion (thinly sliced)
1 medium Capsicum (thinly sliced, use a mix of red and green)
Tangy & savory American Chopsuey with a fried egg
– energy-giving comfort food that hits the spot!
This indo_chinese dish is perfect for breakfast or lunch or dinner. With 789.55 calories and 23.01g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup Cabbage (shredded)
2 tbsp Soy Sauce (light soy sauce)
1 tbsp Red Chili Sauce (adjust to your spice preference)
4 tbsp Tomato Ketchup
1 tbsp White Vinegar
1 tsp Sugar
0.75 tsp Salt (adjust to taste)
0.5 tsp Black Pepper Powder
1.5 cup Vegetable Stock (or water)
2 tbsp Water (for corn flour slurry)
4 large Eggs
2 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare Noodles and Slurry
Bring a large pot of salted water to a boil. Cook the hakka noodles according to package directions until al dente (about 5-7 minutes).
Drain the noodles immediately and rinse under cold water to stop the cooking process. Let them drain completely in a colander for at least 10 minutes.
Once dry, transfer the noodles to a large bowl and toss with 2 tbsp of corn flour until evenly coated.
In a separate small bowl, whisk the remaining 1 tbsp of corn flour with 2 tbsp of water to create a smooth slurry. Set aside.
2
Fry the Noodles
Heat 3 cups of oil in a wok or deep pan over medium-high heat to about 350°F (175°C).
Carefully place a small batch of the coated noodles into the hot oil, shaping them into a flat, round nest.
Fry for 2-3 minutes per side, until the noodles are golden brown and crispy.
Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with the remaining noodles to make 4 nests.
3
Stir-fry Vegetables and Make the Sauce
In a clean wok or large pan, heat 2 tbsp of sesame oil over high heat.
Add the chopped garlic and ginger and stir-fry for 30 seconds until fragrant.
Add the sliced onion and sauté for 1 minute. Then add the carrot, capsicum, and cabbage. Stir-fry for 2-3 minutes, keeping the vegetables crisp-tender.
Reduce heat to medium. Add soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, salt, and pepper. Stir well to combine.
Pour in the vegetable stock and bring the mixture to a simmer.
4
Thicken Sauce and Fry Eggs
Give the corn flour slurry a quick stir and pour it into the simmering sauce, stirring constantly.
Cook for 1-2 minutes until the sauce thickens and becomes glossy. Turn off the heat.
In a small non-stick pan, heat 1 tbsp of oil over medium heat. Crack the eggs into the pan and fry them sunny-side up for 2-3 minutes, or until the whites are set and the yolks are runny.
5
Assemble and Serve
Place one crispy noodle nest on each of the four serving plates.
Generously ladle the hot 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 to enjoy the crispy texture.
