American Chopsuey

Instructions

1. 1

   Prepare the Noodles

   • Cook the hakka noodles in a large pot of boiling water with 1 tsp of salt, following package directions until al dente (usually 3-4 minutes).
   • Drain the noodles immediately and rinse under cold running water to halt the cooking process.
   • Spread the noodles on a large tray or baking sheet in a thin layer. Let them air dry completely for at least 20-30 minutes.
   • Once fully dry, sprinkle 2 tbsp of corn flour over the noodles and toss gently to coat each strand. This is key for maximum crispiness.
2. 2

   Fry the Noodles

   • Heat 2 cups of oil in a wok or deep pan over medium-high heat until it reaches 350°F (175°C).
   • Carefully place a small portion of the coated noodles into the hot oil, forming a loose nest. Do not overcrowd the pan.
   • Fry for 2-3 minutes, flipping once, until the noodles are golden brown and crisp.
   • Using a slotted spoon, remove the crispy noodle nest and place it on a wire rack or paper towels to drain excess oil. Repeat with the remaining noodles.
3. 3

   Prepare the Sweet and Sour Sauce

   • Heat 2 tbsp of oil in a clean wok over high heat. Add the minced ginger and garlic and stir-fry for 30 seconds until aromatic.
   • Add the chicken pieces and stir-fry for 3-4 minutes until they are cooked through.
   • Toss in the sliced onion, julienned carrot, and capsicum. Stir-fry on high heat for 2 minutes to keep them crisp-tender.
   • Add the shredded cabbage and cook for another minute.
   • Reduce the heat to medium. Stir in the tomato ketchup, soy sauce, red chili sauce, vinegar, sugar, 0.5 tsp salt, and black pepper. Mix everything well.
   • Pour in 1.5 cups of water and bring the mixture to a gentle boil.
   • In a small bowl, whisk 1.5 tbsp of corn flour with 3 tbsp of cold water to create a smooth slurry. Gradually pour the slurry into the sauce while stirring continuously. Cook for 1-2 minutes until the sauce thickens.
   • Turn off the heat and stir in half of the chopped spring onion greens.
4. 4

   Fry the Eggs and Assemble

   • In a separate 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, until the whites are set but the yolks are still runny.
   • To serve, place a crispy noodle nest on each plate.
   • Ladle a generous amount of the hot chicken and vegetable sauce over the noodles.
   • Carefully place a fried egg on top of the sauce.
   • Garnish with the remaining spring onion greens and serve immediately for the best texture.