American Chop Suey

Name: American Chop Suey
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 200 g noodles (Hakka or chow mein style, boiled as per package); 2 cup oil for deep frying; 4 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 1 pcs onion (medium, sliced into petals); 1 pcs carrot (medium, julienned); 1 pcs bell pepper (medium, julienned); 100 g cabbage (shredded); 50 g green beans (diagonally sliced); 3 tbsp tomato ketchup; 1 tbsp soy sauce; 1 tsp vinegar (white vinegar); 1 pcs green chili (slit lengthwise); 0.5 tsp sugar; 1 pinch black pepper; 1 pinch salt; 1 tbsp cornstarch (mixed with 2 tbsp water to make a slurry); 1 cup water (for the gravy); 2 tbsp spring onion (greens only, finely chopped, for garnish)

RATING

4.4/5(95)

TASTE SCORE

9/10

Crispy fried noodles topped with a vibrant, tangy-sweet vegetable gravy that's a beloved staple of Indo-Chinese cuisine. This American Chop Suey brings together crunchy noodles and a glossy, colorful sauce that's ready in under 40 minutes.

PREP

20m

COOK

20m

SERVES

1 KATORI

369 cal

SERVINGS

METHOD · 6 STEPS

prep
Boil the noodles and dry them well.
Bring a pot of water to a rolling boil. Add the noodles and cook until just done (about 3-4 minutes). Drain immediately and rinse with cold water to stop the cooking. Spread on a clean kitchen towel and pat completely dry. The noodles must be dry to crisp up properly.
TIPDry noodles are the secret to crispiness. Any moisture will make the oil splatter and the noodles soggy.
fry · ~6 min
Deep fry the noodles until crisp and golden.
1.Heat 2 cups of oil in a wok over high heat until shimmering.
2.Test with a single noodle — it should sizzle and rise up immediately.
3.Fry the boiled noodles in batches, spreading them out in the oil.
4.Cook for about 2-3 minutes, flipping once, until golden and crispy.
5.Drain on paper towels and set aside.
TIPDon't overcrowd the wok. Fry in two batches if needed so the noodles crisp evenly rather than steam.
prep
Prepare the vegetable and sauce ingredients.
Have all the sliced vegetables, chopped garlic, ginger, and the sauce ingredients measured and ready. Stir-frying at high heat moves quickly, so everything must be prepped in advance.
saute · ~4 min
Stir-fry the aromatics and hardy vegetables.
1.Heat 1 tablespoon of oil in the same wok over high heat until smoking slightly.
2.Add chopped garlic, ginger, and slit green chili. Stir for 20 seconds.
3.Add sliced onions and stir-fry for 1 minute.
4.Add carrots, beans, bell pepper, and cabbage. Stir-fry on high heat for 2 minutes, keeping them crunchy.
TIPKeep the vegetables moving constantly. High heat and quick cooking gives that signature wok-charred flavor.
simmer · ~5 min
Build the tangy sweet sauce.
1.Pour in 1 cup of water and bring to a boil.
2.Add tomato ketchup, soy sauce, vinegar, sugar, salt, and black pepper.
3.Stir well and let it simmer for 2 minutes to blend the flavors.
4.Give the cornstarch slurry a quick stir and pour it in gradually, stirring continuously.
5.Cook for another minute until the sauce turns glossy and thickens to a coating consistency.
assemble
Assemble the American Chop Suey immediately.
1.Place a generous bed of crispy fried noodles on each serving plate.
2.Pour the piping hot vegetable gravy directly over the noodles.
3.Garnish with a sprinkle of chopped spring onion greens.
TIPAssemble just before serving to keep the contrast between the crunchy noodles and the hot gravy intact. Do not toss the noodles in the sauce or they will soften.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the boiled noodles thoroughly with a towel before frying to ensure they crisp up and don't splatter oil.
2
Fry the noodles in small batches; overcrowding the wok lowers the oil temperature and makes them greasy.
3
Prep all vegetables and sauce ingredients before you start stir-frying—the high-heat process moves very fast.
4
Cut vegetables like carrots and bell peppers into uniform julienne strips so they cook evenly in the brief stir-fry time.
5
Serve the gravy piping hot over the noodles just before eating; if you toss or wait, the noodles will go soft and lose their crunch.
6
Store leftover gravy and noodles separately in the fridge; reheat the gravy and re-crisp the noodles in an air fryer or oven.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 200 g of thinly sliced boneless chicken, shrimp, or paneer, stir-fried with the aromatics, for a more filling main course that still keeps the Indo-Chinese flavor profile.

low oil

Low-oil

Instead of deep-frying the noodles, bake them at 180°C for 8-10 minutes or air-fry at 200°C for 5-6 minutes, brushing lightly with oil for a much lighter version.

vegan

Vegan

Replace the egg noodles with a vegan noodle variety (rice noodles or wheat noodles without eggs), and use a vegan-friendly sugar. The rest of the recipe is already plant-based.

spicy schezwan

Spicy-schezwan

Stir 1 tablespoon of Schezwan sauce or red chili paste into the gravy along with the ketchup for a fiery, garlicky twist that amps up the heat.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Dietary Fiber

The mix of cabbage, carrots, green beans, and bell peppers provides a good amount of fiber to support digestion and promote fullness.

✓

Packed with Vitamin C

Bell peppers and spring onions are excellent sources of vitamin C, which supports immune function and collagen production.

✓

Low-Fat Gravy Option

The sauce is made without heavy cream or butter, relying on a cornstarch slurry for body, making it a lighter choice for a satisfying meal.

✓

Antioxidant-Rich Aromatics

Garlic and ginger are known for their antioxidant and anti-inflammatory properties, adding health benefits alongside their bold flavor.

QUESTIONS?

Frequently asked questions

Yes, you can use leftover boiled noodles or store-bought crispy noodles (like chow mein noodles), but homemade deep-fried noodles give the best fresh crunch and texture.