How to make American Chopsuey - Crispy noodles served with a sweet indo Chinese sauce, mixed vegetables, chicken and a fried egg.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Noodles (नूडल्ज़ ), Boneless Chicken (हड्डी रहित चिकन)

Cuisine : Fusion

Course : Noodles and Pastas

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American Chopsuey Recipe Card

American Chopsuey

American Chopsuey is another one of those brilliant twists put to Chinese cuisine. A thick sauce loaded with mixed vegetables and chicken is poured over a crispy noodle nest with a fried egg sitting pretty on top. A quick one pot meal it is pretty easy to make once the prep is done.

For more recipes related to American Chopsuey checkout Flat Noodles, Lime Noodles with Basil, Pad Thai Yum Yum Noodles, Daarsaan . You can also find more Noodles and Pastas recipes like Macaroni With Chickpeas, Baked Spaghetti, Potato And Spinach Gnocchi With Saffron, Spaghetti Veg Bolognaise.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for American Chopsuey Recipe

  • Noodles 300 grams

  • Boneless Chicken cut into thin strips 2 cups (400 grams)

  • Oil 6 tablespoons

  • Cornflour/ corn starch 2 tablespoons

  • Ginger chopped 1 inch piece

  • Garlic 3-4 cloves

  • Onion sliced 1 medium

  • Salt to taste

  • Carrot cut into thin strips 1 medium

  • French beans cut into thin strips 4-5

  • Cabbage shredded 1/4 medium

  • Spinach shredded 6-8 leaves

  • White pepper powder 1/2 teaspoon

  • MSG 1/4 teaspoon

  • Sugar 1 teaspoon

  • Tomato sauce 4 tablespoons

  • Vinegar 1 tablespoon

  • Chicken stock 1 cup

  • Bean sprouts 1 cup

  • Tofu cut into thin strips 100 grams

  • Eggs 4


Step 1

Heat sufficient water, add little salt and one tablespoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked.

Step 2

Remove, drain and cool. Divide the cooked noodles into four equal portions, form into a nest and deep fry in hot oil till light brown and crisp.

Step 3

Remove and drain on an absorbent kitchen towel. Blend cornstarch in quarter-cup water and set aside. Heat two tablespoons of oil in a wok, add chopped ginger, garlic and stir-fry briefly. Add sliced onion and sauté for a minute or until it turns translucent.

Step 4

Add chicken and stir-fry on high heat for two minutes or until the moisture evaporates. Add carrot, beans, cabbage, spinach and stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness. Add pepper powder, MSG, salt and sugar.

Step 5

Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch. Simmer for two minutes or until it thickens to a sauce consistency. Add bean sprouts and tofu and stir well.

Step 6

Meanwhile using the remaining oil, prepare fried eggs in a non-stick fry pan. Arrange a portion of the fried noodles on a plate, pour a portion of the prepared sauce and top with a fried egg. Serve hot.