American Chop Suey with Egg

Name: American Chop Suey with Egg
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 200 g dried noodles (plain Hakka noodles or chow mein); 4 pcs egg (for frying); 100 g cabbage (shredded); 1 pcs carrot (medium, julienned); 1 pcs bell pepper (medium, thinly sliced); 1 pcs onion (medium, thinly sliced); 4 pcs garlic (cloves, finely chopped); 1 inch ginger (julienned); 2 pcs green chili (slit lengthwise); 0.25 cup spring onion bulb (chopped, whites only); 0.25 cup spring onion greens (chopped, for garnish); 2 tbsp tomato ketchup; 1 tbsp soy sauce; 1 tsp white vinegar; 1 pinch red chili powder; 1 tbsp corn flour (mixed with 2 tbsp water to make slurry); 1 cup water (for the gravy); 0.5 tsp sugar; 1 pinch salt (for noodle water); 2 cup oil for deep frying (for frying noodles)

RATING

4.5/5(98)

TASTE SCORE

9/10

Crispy fried noodles topped with a glossy, sweet-and-tangy vegetable gravy and crowned with a sunny fried egg. This Indo-Chinese street-food favorite brings together crunchy textures and bold flavors in one satisfying plate.

PREP

20m

COOK

25m

SERVES

1 BOWL OF CRISPY NOODLES TOPPED WITH SAUCE AND 1 FRIED EGG

430 cal

SERVINGS

METHOD · 7 STEPS

boil · ~3 min
Boil the noodles.
Bring a large pot of water to a rolling boil. Add a pinch of salt, then add the noodles. Cook until just al dente, about 2 minutes. Drain immediately and rinse under cold water to stop the cooking. Spread on a tray, drizzle 1 tsp oil and toss gently so they don't stick.
fry · ~12 min
Fry the noodles until golden and crisp.
1.Heat 2 cups oil in a wok over medium-high heat until shimmering.
2.Take a generous pinch of boiled noodles and place them flat as a nest in the hot oil.
3.Fry until golden and crisp on one side, flip carefully and fry the other side (about 3 minutes total per nest).
4.Drain on paper towels and repeat for the remaining noodles to make 4 crispy noodle cakes.
TIPMake sure the noodles are completely dry after rinsing. Any moisture will make the oil splutter and the noodles soggy.
other · ~6 min
Stir-fry the vegetables for the gravy.
1.Heat 2 tbsp oil in the same wok over high heat.
2.Add chopped garlic and ginger. Sauté for 30 seconds.
3.Add the onion and spring onion bulbs, stir-fry for 1 minute until glossy.
4.Toss in the cabbage, carrot, bell pepper, and green chili. Stir-fry on high for 2 minutes so the vegetables stay crunchy.
5.Add soy sauce, tomato ketchup, chili powder, sugar, and a pinch of salt. Mix well.
TIPKeep the flame high and move fast. The vegetables must retain a slight crunch to contrast with the crispy noodles.
simmer · ~3 min
Build the sauce and finish the gravy.
1.Pour in 1 cup of water and bring to a boil.
2.Stir in the corn flour slurry while stirring continuously to avoid lumps.
3.Simmer for 1-2 minutes until the gravy thickens and becomes glossy.
4.Turn off the heat and stir in the vinegar and half the spring onion greens.
TIPPour the slurry in a thin stream while stirring. This prevents clumps and gives you a silky smooth gravy.
fry · ~6 min
Fry the eggs sunny-side up.
Heat a non-stick pan with a few drops of oil. Crack one egg gently into the pan. Cook over medium-low heat until the white is set but the yolk is still runny. Repeat for all eggs.
assemble
Assemble the American Chop Suey.
1.Place one crispy noodle nest on each plate.
2.Spoon the hot vegetable gravy generously over the noodles.
3.Top each plate with a fried egg.
4.Scatter the remaining spring onion greens over the top.
serve
Serve immediately while the noodles are still crunchy.
Hand out forks and let everyone break into the crispy noodles, runny egg yolk, and glossy gravy. The dish softens as it sits, so eat it right away for the best texture.

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 completely before frying to prevent oil splatter and ensure maximum crispiness.
2
Fry the noodle nests in batches and keep them at an even thickness for uniform golden browning.
3
Stir-fry vegetables over the highest heat and keep them moving so they stay crunchy, not soggy.
4
Pour the corn flour slurry in a thin stream while stirring constantly to avoid lumps in the gravy.
5
Cook the eggs on medium-low heat so the whites set fully while the yolks stay runny for that luscious finish.
6
Assemble and serve immediately — the noodles will soften quickly under the hot gravy and lose their crunch.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Already vegetarian — simply skip the egg for a vegan version or swap for a tofu scramble topping.

high protein

High-protein

Add 100g of thinly sliced chicken breast or paneer to the stir-fry for extra protein, cooking them first before adding vegetables.

low oil

Low-oil

Instead of deep-frying the noodles, spread them on a baking sheet, brush lightly with oil, and bake at 200°C (400°F) for 12-15 minutes until crisp.

gluten free

Gluten-free

Use rice noodles or glass noodles instead of wheat-based Hakka noodles, and substitute soy sauce with tamari or coconut aminos.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Vitamin C

The cabbage, bell pepper, and green chilies provide a generous dose of vitamin C, which supports immune health.

✓

Good Source of Dietary Fiber

Cabbage, carrots, and bell peppers contribute fiber that aids digestion and promotes fullness.

✓

Contains Eye-Healthy Beta-Carotene

Carrots are an excellent source of beta-carotene, which the body converts into vitamin A for vision and skin health.

✓

Low in Saturated Fat

With only vegetable oil used for frying and stir-frying, this dish contains minimal saturated fat compared to many other Indian-Chinese restaurant preparations.

QUESTIONS?

Frequently asked questions

Yes, you can fry the nests up to 4 hours in advance and keep them at room temperature in an airtight container. Reheat in a 180°C (350°F) oven for 3 minutes to restore crispness before assembling.

PAIRS WELL WITH