Chicken American Chopsuey
A popular Indo-Chinese restaurant favorite with crisp fried noodles, saucy stir-fried chicken, and vegetables in a sweet, tangy, lightly spicy gravy. It is fun to eat and brings plenty of crunch in every bite.
For 4 servings
- boil · ~7 min
Boil the noodles.
1.Bring 6 cups water to a boil in a large pot.2.Add the noodles and cook until just tender but not soft, 4 to 5 minutes.3.Drain well and spread them on a plate so they do not clump.TIPDo not overcook the noodles. They need to stay firm so they fry up crisp. - fry · ~8 min
Fry the noodles until crisp.
1.Heat the oil for frying in a deep pan over medium heat.2.Add the boiled noodles in batches and fry until golden and crisp.3.Lift them out and drain well on a plate. - prep
Mix the cornflour slurry.
Stir the cornflour with 0.5 cup water until smooth and lump-free. Keep it ready near the stove.
- saute · ~5 min
Cook the chicken.
1.Heat 2 tbsp oil in a wok or broad pan over medium-high heat.2.Add the chicken strips and cook until they turn white and lightly golden, 4 to 5 minutes.3.Move the chicken to one side of the pan. - saute · ~4 min
Cook the aromatics and vegetables.
1.Add garlic, ginger, green chili, onion, and spring onion whites to the same pan.2.Cook for 1 minute until fragrant.3.Add carrot, cabbage, and bell pepper, then stir-fry for 2 to 3 minutes so they stay slightly crisp. - simmer · ~6 min
Make the sauce.
1.Add tomato puree and cook for 3 to 4 minutes until slightly thick.2.Add tomato ketchup, red chili sauce, soy sauce, vinegar, sugar, salt, black pepper, and 2 cups water.3.Mix well and bring to a gentle simmer. - mix
Thicken the gravy.
Stir the cornflour slurry again, then pour it into the simmering pan in a thin stream. Mix constantly until the sauce turns glossy and lightly thick.
- garnish
Finish with spring onion greens.
- assemble
Assemble the chopsuey.
Place the crisp fried noodles in serving bowls and spoon the hot chicken and vegetable sauce over the top just before serving so the base stays crunchy.
- serve
Serve right away.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the noodles only to just tender; overcooked noodles absorb oil and won't stay crisp after frying.
- 2Spread drained noodles out before frying so surface moisture evaporates and they fry up lighter and crunchier.
- 3Fry the noodles in small batches at medium heat to prevent clumping and ensure even golden crispness.
- 4Keep the vegetables on high heat and cook briefly so the cabbage and bell pepper stay slightly crunchy in the gravy.
- 5Cook the tomato puree until its raw smell disappears before adding sauces, or the gravy can taste flat and acidic.
- 6Stir the cornflour slurry again right before pouring; cornflour settles fast and can leave the sauce unevenly thickened.
- 7Assemble only at the table or just before eating, otherwise the crisp noodle base softens quickly under the hot sauce.
Adapt it for your goals.
Low-oil
Air-fry or bake the boiled noodles after lightly oiling them for a lighter version with less frying.
high proteinHigh-protein
Increase the chicken and slightly reduce the noodles for a meatier bowl with more protein in each serving.
vegetarianVegetarian
Replace chicken with paneer, tofu, or mushrooms; the sweet-tangy gravy works well with all three.
extra spicyExtra-spicy
Add more green chili and red chili sauce if you prefer a sharper Indo-Chinese heat profile.
Why this is on our healthy list.
Protein from Chicken
Chicken breast adds lean protein, which makes the dish more filling than a noodle-only preparation.
Vegetable Variety
Cabbage, carrot, bell pepper, onion, tomato, and spring onion add fiber and a mix of plant nutrients.
Aromatics with Depth
Garlic, ginger, and green chili bring strong flavor, helping the dish taste satisfying without relying only on richness.
Frequently asked questions
They were likely overboiled, not drained well enough, or sat too long under the sauce. Cook noodles just to tender, dry them well, and top only before serving.
