Egg American Chopsuey

Instructions

1. 1

   Prepare the Noodles

   • Bring 2 litres of water to a rolling boil in a large pot. Add 1 tbsp of salt.
   • Add the hakka noodles and cook according to package directions until al dente (cooked through but still firm to the bite).
   • Drain the noodles immediately and rinse under cold running water to stop the cooking process and remove excess starch.
   • Spread the noodles on a large plate or baking sheet and let them air dry for 15-20 minutes. Pat gently with a paper towel if needed. They should feel dry to the touch.
   • Once dry, toss the noodles with 2 tbsp of cornflour until they are lightly and evenly coated.
2. 2

   Fry the Noodles

   • Heat 500 ml of oil in a deep wok or kadai over medium-high heat until it reaches about 180°C (350°F).
   • Carefully place a small batch of the coated noodles into the hot oil. Do not overcrowd the wok.
   • Fry for 2-3 minutes on each side, until the noodles turn a crisp golden brown.
   • Using a slotted spoon, remove the fried noodle nest and place it on a wire rack or paper towels to drain excess oil.
   • Repeat with the remaining noodles.
3. 3

   Sauté the Aromatics and Vegetables

   • Heat 2 tbsp of oil in a separate large wok or pan over high heat.
   • Add the finely chopped ginger and garlic and stir-fry for 30 seconds until fragrant.
   • Add the sliced onions and sauté for another minute until they become translucent.
   • Add the julienned carrot, capsicum, and shredded cabbage. Stir-fry for 2-3 minutes on high heat. The vegetables should be tender-crisp, not soft.
4. 4

   Prepare and Thicken the Sauce

   • Reduce the heat to medium. Add the tomato ketchup, soy sauce, red chili sauce, white vinegar, sugar, salt, and black pepper powder. Stir well to combine.
   • Pour in the vegetable stock and bring the mixture to a simmer.
   • In a small bowl, whisk 2 tbsp of cornflour with 60 ml of water until no lumps remain, creating a slurry.
   • While stirring the sauce continuously, slowly pour in the cornflour slurry. Continue to cook and stir for 1-2 minutes until the sauce thickens to a glossy, gravy-like consistency that coats the back of a spoon.
5. 5

   Fry the Eggs

   • In a small non-stick frying pan, heat 1 tbsp of oil over medium heat.
   • Carefully crack the eggs into the pan, ensuring they don't touch.
   • Fry for 2-3 minutes for a sunny-side up style, where the whites are set but the yolk is still runny. Cook longer if you prefer a firmer yolk.
6. 6

   Assemble and Serve

   • Place a crispy noodle nest on each serving plate.
   • Ladle a generous amount of the hot vegetable sauce over the noodles.
   • Gently place a fried egg on top of the sauce.
   • Garnish with freshly chopped spring onion greens and serve immediately for the best texture.