American Chopsuey Recipe - Noodles, vegetables and chicken in sweet and sour Chinese sauce.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Noodles, Boneless chicken

Cuisine : Chinese

Course : Noodles and Pastas

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American Chopsuey

Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

American Chopsuey Recipe - how to make American Chopsuey

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Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Noodles 300 grams

  • Boneless chicken cut into thin strips2 cups (400 grams)

  • Oil 6 tablespoons

  • Cornflour/ corn starch 2 tablespoons

  • Ginger chopped1 inch piece

  • Garlic 3-4 cloves

  • Onion sliced1 medium

  • Salt to taste

  • Carrot cut into thin strips 1 medium

  • French beans cut into thin strips4-5

  • Cabbage shredded1/4 medium

  • Spinach shredded6-8 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 strips100 grams

  • Eggs 4

Method

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 immediately.

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