Menu

American Chop Suey

  • Details
  • 11 Comments

There are lots of stories about the origin of American Chop Suey. The most widely believed one traces its roots to Chinese immigrants in America.(Courtesy: Wikipedia) It is a dish consisting of meat and vegetables, cooked in a tomato based sauce and served with fried noodles. What I love the most about this dish is the crunchiness of the noodles and the tangy-sweetness of the sauce that compliments it. This is a wholesome meal.

This recipe is my own version. The following recipe calls for meat . However, vegetarians can follow the same recipe omitting chicken and chicken stock. Here’s the recipe.. 🙂

American Chop Suey

Print Recipe
American Chop Suey
There are lots of stories about the origin of American Chop Suey. The most widely believed one traces its roots to Chinese immigrants inAmerica.(Courtesy: Wikipedia) It is a dish consisting of meat and vegetables, cooked in a tomato based sauce and served with fried noodles. What I love the most abo
Servings
Ingredients
  • 200 grams Egg Noodles
  • 2 Spring Onions thinly sliced
  • 2 tablespoons Ginger-garlic paste
  • 1/2 cup Cabbage thinly sliced
  • 1 Carrot julienned (sliced like matchsticks)
  • 1/2 cup Mushrooms thinly sliced
  • 1/2 cup beans French thinly sliced
  • 1/2 cup Capsicum julienned
  • 1 cup Chicken thinly sliced
  • 1 - 1/2 cups Chicken Vegetable Stock /
  • 4 - 5 tablespoons Tomato Sauce
  • 1/2 teaspoon Pepper powder
  • to taste Salt
  • 1 - 1/2 tablespoons mixed with 3 tablespoons Corn flour water -
  • Noodles Oil for frying
  • 1 Egg
Servings
Ingredients
  • 200 grams Egg Noodles
  • 2 Spring Onions thinly sliced
  • 2 tablespoons Ginger-garlic paste
  • 1/2 cup Cabbage thinly sliced
  • 1 Carrot julienned (sliced like matchsticks)
  • 1/2 cup Mushrooms thinly sliced
  • 1/2 cup beans French thinly sliced
  • 1/2 cup Capsicum julienned
  • 1 cup Chicken thinly sliced
  • 1 - 1/2 cups Chicken Vegetable Stock /
  • 4 - 5 tablespoons Tomato Sauce
  • 1/2 teaspoon Pepper powder
  • to taste Salt
  • 1 - 1/2 tablespoons mixed with 3 tablespoons Corn flour water -
  • Noodles Oil for frying
  • 1 Egg
Instructions
  1. Marinate the sliced chicken with 1/2 teaspoon soy sauce and keep aside.
  2. In a utensil, boil 2 litres of water with 2 heaped teaspoons of salt. When the water boils, add the noodles and cook till the noodles are 3/4th cooked. Drain and keep aside. You can add a teaspoon of oil and mix well so that the noodles don't stick together. Dust the noodles with some cornflour till lightly coated.
  3. Heat oil in a pan and fry the noodles in hot oil till golden brown. Drain onto an absorbant paper and keep aside. You may want to crush the noodles a bit so that it can be easily consumed.
  4. In a wok, heat oil and saute the chicken on high heat for 2 minutes. Tranfer to a plate.
  5. In the same pan, add some oil and saute the ginger- garlic paste and spring onions and saute for a few minutes. Gradually add the vegetables according to their cooking time. The vegetable that takes longer time to cook will go in first. Once all the vegetables are wilted, add the tomato sauce, pepper powder, salt, chicken and chicken/vegetable stock and mix well. Bring to a boil. Add the cornflour mixture, stir well and boil till the mixture thickens. We are looking for a semi-liquid consistency (not too thick nor too thin), so that it blends easily with the fried noodles.
  6. In another pan, make a single fried egg. If you want one egg each in individual bowls, go ahead and make as many as you want.
  7. To serve, take a bowl and place some fried noodles in the centre. Spoon in the prepared vegetable mixture and garnish with the fried egg. Your American Chop Suey is ready.. :-).
Recipe Notes

Tip:- Fry and drain the noodles and store in an airtight container.You could prepare the fried noodles a day in advance. While serving, it is better to keep the noodles and gravy in separate dishes. This way you can always have crunchy Chop Suey.

Share this Recipe
  1. Anuradha says:

    made this merri..excellent recipe..thank u so much for sharing..

  2. Mareena Jerrish says:

    🙂

  3. Kunjumol says:

    hello,

    I made this for lunch last week…It was really tasty..everyone enjoyed..Its a good one for lunch box…I didnt fry the noodle bcoz I dont want too much oil…still it tasted great . Thank u

  4. Mareena Jerrish says:

    Do try frying once Kunjumol. The kids will love it…once u drain the noodles, it won’t be oily.

  5. Kunjumol says:

    I know….once I should try like that when we are eating it instantly not for office…

  6. Mareena Jerrish says:

    To office is an issue..otherwise while serving to guests..you can fry the noodles and store them in an airtight container. Keep the gravy separate. That way the crunchiness will always be there.

  7. Kunjumol says:

    Oh..ok…thanks for the tip

  8. Kunjumol says:

    Hi there……

    I found fried noodles in the asian section of the supermarket….ace!!!! I will try with that and let u know…

  9. Mareena Jerrish says:

    Looking forward to hear from you. 🙂

  10. anonymous says:

    tried it…came out well…thanks a lot for sharing your recipie…

  11. Mareena Jerrish says:

    you are welcome 🙂

Leave a Comment

Your email address will not be published. Required fields are marked *