Name: AMERICAN CHOP SUEY recipe by Katy Messman at BetterButter
Prep time: 80 min
Cook time: 45 min
Total time: 125 min
Yield: 4
Ingredients: For The Crispy Noodles :; 4 cups parboiled hakka noodles; oil for deep-frying; For The Chopsuey Topping :; 1/2 cup sliced onions; 1/2 cup green capsicum strips; Red and yellow bell peppers cut into thin strips; 1/2 cup carrot juliennes; Ginger juliennes a few; Garlic Chopped finely 1 tspn; 1/2 cup shredded cabbage; 1/2 cup boiled noodles; Boiled & shredded chicken; 1 & 1/2 tbsp cornflour; 2 tbsp oil; 1 cup tomato ketchup; 2 tsp chilli sauce; 2 tbsp vinegar; 1 tbsp sugar; salt to taste; Fried eggs as per servings

ABOUT AMERICAN CHOP SUEY RECIPE

We are lovers of Chinese cuisine , and American Chop Suey happens to be our favourite dish. Whenever we visit a Chinese Restaurant, one of the dishes has to be American Chop Suey. Though not an authentic Chinese dish, I love the mixture sweet and tangy flavour with crispy noodles. It's been a long long time since we have been to a Chinese Restaurant, and today I was in the total mood to have it. So, decided to make it home. Referred the recipe from the net. It turned out awesome and enjoyed by every member of the house.

Ingredients Serving: 4

For The Crispy Noodles :
4 cups parboiled hakka noodles
oil for deep-frying
For The Chopsuey Topping :
1/2 cup sliced onions
1/2 cup green capsicum strips
Red and yellow bell peppers cut into thin strips
1/2 cup carrot juliennes
Ginger juliennes a few
Garlic Chopped finely 1 tspn
1/2 cup shredded cabbage
1/2 cup boiled noodles
Boiled & shredded chicken
1 & 1/2 tbsp cornflour
2 tbsp oil
1 cup tomato ketchup
2 tsp chilli sauce
2 tbsp vinegar
1 tbsp sugar
salt to taste
Fried eggs as per servings

Instructions

For the crispy noodles, Heat the oil in a deep non-stick kadhai, add 2 cups of hakka noodles and spread it evenly to form a layer and deep-fry till it turns crispy and golden brown in colour from both the sides. Drain on an absorbent paper.
Repeat step 1 to deep-fry the remaining noodles. Keep aside.
For the chopsuey topping , Combine the cornflour with 1½ cups of water in a deep bowl, mix well and keep aside.
Heat the oil in a deep non-stick pan, add the onions & julienned ginger and sauté on a medium flame for 1 minute.
Add the Chicken, capsicum, carrot, all the bell peppers and cabbage and sauté on a medium flame for 2 to 3 minutes.
Add the boiled hakka noodles and sauté on a medium flame for 1 minute.
Add the tomato ketchup and chilli sauce, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the cornflour-water mixture, vinegar, sugar and salt, mix well and cook on a medium flame for 3 to 4 minutes or till the sauce thickens, while stirring occasionally.
Divide it into 2 equal portions and keep aside.
How to prepare the final dish Just before serving, place one portion of the crispy noodles on a serving dish and top it with one portion of the chopsuey evenly over it. Place a fried egg on the top layer. Repeat step 1 to make 1 more plate. Serve immediately.

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