American Chop Suey with Egg

Instructions

1. 1

   Cook and Fry the Noodles

   • Boil the hakka noodles according to package directions until just al dente. Do not overcook.
   • Drain thoroughly and spread on a large plate to cool and air dry completely. Once dry, toss with 1 tbsp of corn flour until lightly coated.
   • Heat 2 cups of oil in a wok or deep pan over medium-high heat. Once hot, fry the noodles in 3-4 small batches for 3-4 minutes per batch, until golden brown and crispy.
   • Remove with a slotted spoon and drain on paper towels. Set the crispy noodle nests aside.
2. 2

   Prepare the Sauce Mixture

   • In a small bowl, whisk together the tomato ketchup, light soy sauce, red chilli sauce, white vinegar, sugar, and freshly ground black pepper. Set aside.
3. 3

   Stir-fry Chicken and Vegetables

   • Carefully discard the excess frying oil from the wok, leaving about 2 tbsp. Heat the wok over high heat.
   • Add the minced ginger and garlic and stir-fry for 30 seconds until fragrant.
   • Add the chicken strips and cook, stirring frequently, for 3-4 minutes until the chicken is opaque and cooked through.
   • Add the sliced onion, julienned carrot, and capsicum. Stir-fry on high heat for 2-3 minutes until they are slightly tender but still crisp.
   • Finally, add the shredded cabbage and stir-fry for another minute.
4. 4

   Create and Thicken the Gravy

   • Pour the prepared sauce mixture over the chicken and vegetables. Stir well to coat everything.
   • Add the vegetable stock and salt. Bring the mixture to a rolling boil.
   • In a separate small bowl, mix 2 tbsp of corn flour with 1/4 cup of water to make a smooth slurry with no lumps.
   • While stirring the gravy continuously, slowly pour in the corn flour slurry. Cook for 1-2 minutes until the gravy thickens to your desired consistency.
5. 5

   Fry the Eggs

   • In a separate small frying pan, heat 1 tbsp of oil over medium heat. Crack the eggs into the pan and fry them sunny-side up, or to your preference, for 2-3 minutes.
6. 6

   Assemble and Serve

   • To serve, place a crispy noodle nest on each plate or in a shallow bowl.
   • Ladle a generous amount of the hot chicken and vegetable gravy over the noodles.
   • Carefully place a fried egg on top of the gravy.
   • Garnish with chopped spring onion greens and serve immediately to enjoy the textural contrast.