American Chop Suey

Name: American Chop Suey
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 400 g Hakka Noodles (dried); 3 tbsp Corn Flour (2 tbsp for dusting noodles, 1 tbsp for slurry); 3 cup Vegetable Oil (for deep frying); 2 tbsp Sesame Oil; 6 clove Garlic Cloves (finely chopped); 1 inch Ginger (finely chopped); 1 medium Onion (thinly sliced); 1 medium Capsicum (thinly sliced, use a mix of red and green); 1 medium Carrot (julienned); 1 cup Cabbage (shredded); 2 tbsp Soy Sauce (light soy sauce); 1 tbsp Red Chili Sauce (adjust to your spice preference); 4 tbsp Tomato Ketchup; 1 tbsp White Vinegar; 1 tsp Sugar; 0.75 tsp Salt (adjust to taste); 0.5 tsp Black Pepper Powder; 1.5 cup Vegetable Stock (or water); 2 tbsp Water (for corn flour slurry); 4 large Eggs; 2 tbsp Spring Onion Greens (chopped, for garnish)

RATING

4.6/5(105)

TASTE SCORE

9/10

Crispy fried noodles smothered in a tangy, sweet, and savory vegetable sauce, crowned with a perfect fried egg. This Indo-Chinese classic is a delightful explosion of textures and flavors, ready to impress.

PREP

20m

COOK

25m

SERVES

1 PORTION OF CRISPY NOODLES, 1 CUP OF VEGETABLE SAUCE, AND 1 FRIED EGG

778 cal

SERVINGS

METHOD · 5 STEPS

Prepare Noodles and Slurry
1.Bring a large pot of salted water to a boil. Cook the hakka noodles according to package directions until al dente (about 5-7 minutes).
2.Drain the noodles immediately and rinse under cold water to stop the cooking process. Let them drain completely in a colander for at least 10 minutes.
3.Once dry, transfer the noodles to a large bowl and toss with 2 tbsp of corn flour until evenly coated.
4.In a separate small bowl, whisk the remaining 1 tbsp of corn flour with 2 tbsp of water to create a smooth slurry. Set aside.
Fry the Noodles
1.Heat 3 cups of oil in a wok or deep pan over medium-high heat to about 350°F (175°C).
2.Carefully place a small batch of the coated noodles into the hot oil, shaping them into a flat, round nest.
3.Fry for 2-3 minutes per side, until the noodles are golden brown and crispy.
4.Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with the remaining noodles to make 4 nests.
Stir-fry Vegetables and Make the Sauce
1.In a clean wok or large pan, heat 2 tbsp of sesame oil over high heat.
2.Add the chopped garlic and ginger and stir-fry for 30 seconds until fragrant.
3.Add the sliced onion and sauté for 1 minute. Then add the carrot, capsicum, and cabbage. Stir-fry for 2-3 minutes, keeping the vegetables crisp-tender.
4.Reduce heat to medium. Add soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, salt, and pepper. Stir well to combine.
5.Pour in the vegetable stock and bring the mixture to a simmer.
Thicken Sauce and Fry Eggs
1.Give the corn flour slurry a quick stir and pour it into the simmering sauce, stirring constantly.
2.Cook for 1-2 minutes until the sauce thickens and becomes glossy. Turn off the heat.
3.In a small 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, or until the whites are set and the yolks are runny.
Assemble and Serve
1.Place one crispy noodle nest on each of the four serving plates.
2.Generously ladle the hot vegetable sauce over the center of the noodles.
3.Carefully place a fried egg on top of the sauce.
4.Garnish with chopped spring onion greens and serve immediately to enjoy the crispy 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
Ensure noodles are completely dry before frying to achieve maximum crispiness and prevent oil from splattering.
2
Use a thermometer to maintain the oil temperature around 350°F (175°C) for perfectly fried, non-greasy noodles.
3
Assemble the chop suey just before serving. The hot sauce will soften the noodles over time.
4
Keep your vegetables crisp by stir-frying them quickly on high heat. Do not overcook them.
5
The sauce can be prepared in advance. Reheat it thoroughly before pouring over freshly fried noodles.
6
For a perfect sunny-side-up egg, add a teaspoon of water to the pan and cover with a lid for the last 30 seconds to steam the top.

RECIPE VARIATIONS

Adapt it for your goals.

Add Protein

Incorporate stir-fried chicken, shrimp, paneer, or tofu into the vegetable sauce for a more substantial meal. Sauté the protein before adding the vegetables.

Healthier Version

Instead of deep-frying, pan-fry the noodle nests in a little oil until crisp, or bake them in an air fryer or oven at 400°F (200°C) until golden.

Extra Spicy

Add 1-2 finely chopped green chilies along with the ginger and garlic, or drizzle some Sriracha sauce on top before serving.

Vegetable Medley

Feel free to add other quick-cooking vegetables like mushrooms, baby corn, broccoli florets, or bean sprouts to the stir-fry.

HEALTH BENEFITS

Why this is on our healthy list.

vegetable

Packed with Veggies

Contains a variety of vegetables like carrots, capsicum, and cabbage, providing essential vitamins, minerals, and dietary fiber which aids digestion.

protein

Good Protein Source

The addition of a fried egg on top provides high-quality protein, which is crucial for muscle repair, immune function, and overall body maintenance.

energy

Provides Quick Energy

The noodles are a rich source of carbohydrates, offering a quick and effective energy boost to fuel your daily activities.

QUESTIONS?

Frequently asked questions

A typical serving of American Chop Suey contains approximately 650-750 calories. The majority of the calories come from the deep-fried noodles and the sauces.