There is nothing American about this Chop Suey, I am not sure why the name hahaha .. Actually this dish was discovered in America by a Chinese American hence called so.. If you Google about it, you will even find American Chop Suey as a classic American Pasta dish.
For me America Chop Suey is a fun dinner food, everyone in my family loves it and it’s a real treat.. The process is a little long if you try to make everything at home like I did, but if you are in a rush there are cheats you can use and they too taste awesome. It’s all about preference and convenience.
My version of this dish has chicken in it, but you can leave the chicken out and make a vegetarian version instead. I have tried that too, it still tastes delicious.
I am using the noodle blocks and making my own nest, but if you are time pressed feel free to buy store bought fried noodles, they will do the job.
Cook the noodles according to the packet instructions and drain the water; keep the noodles in the colander itself till all water drains out. Make sure the noodles are cold and have no water, keep tossing in between to get rid of water.
In a wok take oil for deep frying the noodles, let the oil be hot enough and flames on medium. Once the oil is hot enough using a slotted spoon put the noodles on it in the form of a nest, overlap them. As the noodles are cold and stuck to eat other do not separate them, just use them as they are, this will help in holding.
Lower the spoon in the oil and with the help of another spoon push the nest in the oil. As soon, the noodles are in they will form lots of froth, which is very normal and they will settle down soon. Once they settle, using a spoon try to tuck the loose end of noodles over and push them a little inwards. This process does take time; each nest might take 8 to 10 minutes.
Once the noodles are crisp and have taken the form, try to lift and check for colour, if they are brown then carefully turn them over. It’s better to turn noodles once they are done from the side, or else too much turning might break the nest.
When both sides get the perfect colour, remove the nest on towelling paper for it to soak the oil. And Ready.
I love Chinese cuisine; especially the Indian Chinese style and I very often cook it. One thing which is time-consuming but rewarding is cutting the vegetables. You can use store bought cut veggies if you want. It took me around 30 minutes to wash and cut my veggies.
I sliced the green beans and spring onions diagonally making sure they are very thin slices.
And carrot into thin strips; shredded the cabbage, sliced the onions,
cut broccoli florets and further cut them small, capsicum in small cubes,
chopped the garlic and ginger, onions sliced and
cut the chicken breast in thin strips.
Using a wok on medium flame, add some oil and once the oil is hot add the chopped ginger and garlic to it. Sauté till the raw smell goes and they are brown in colour, not burnt though.
Then add the onions and sauté it further till the onions are translucent. It is always very important to cook step by step for every ingredient to release their flavours to the fullest.
Once the onions are done, add the chicken breast. Try to cut the chicken in very fine strips or you can also use shredded chicken. Keep tossing till the chicken is cooked properly, you can cut one piece to see if it’s cooked or pink inside. This would usually take 6 -7 minutes.
When chicken is cooked add the salt, all vegetables except the spring onions, add a big pinch of ajinomoto. Ajinomoto gives a tangy flavour and is usually used to make Chinese dishes, but if you do not have ajinomoto just add a little more of vinegar instead, won’t make much of difference.
Add sugar, vinegar, tomato sauce and cook till the vegetables are tender. Once the vegetables are cooked properly add the stock, I have used chicken stock if you are making the vegetarian version you can use vegetable stock instead.
Let the sauce simmer for a minute then dilute the cornflour in little water and add it to the wok and mix well. Add spring onions and simmer for further two minutes or till the sauce reaches desired consistency. At this point if you feel your sauce is still watery, add more diluted cornflour or if you think the sauce has become very thick add little more stock or water. Taste for the flavours. Voila the sauce is ready.
Now on a pan break an egg, we need to make sunny side up but we want to form a layer on it. Sprinkle some paprika and cover the egg. We will not use salt on it as the sauce already has enough salt. Once you see the layer is formed remove it. You can skip this step if you do not eat eggs.
Assembly, in the plate keep the nest pour some sauce over and top it with the egg. Serve Hot and Enjoy!! Bon Appétit!!
American Chop Suey
- 4 blocks noodles
- 2 Chicken breast, cut in thin and small strips
- 1 ¼ Cabbage, Shredded
- 10 – 12 Green Beans, thin slices
- 1 Carrot, thin strips
- 1 Capsicum, small cubes
- 1 Onion, thin slices
- 1 cup Broccoli, small pieces
- 1 Spring onion, thin slices
- 4 Clove Garlic, finely chopped
- Small pieces of ginger, finely chopped
- Oil to deep fry
- Salt to taste
- 2 cups chicken stock
- 2 tbsp Cornflour (mixed in water to make a paste)
- 1 tsp Sugar
- 1 tbsp Vinegar
- 4 tbsp Tomato sauce
- 4 Eggs
Method for Noodle Nest:
- Cook noodles according to the packet instructions, drain water completely and leave them in the colander itself for any excess water.
- Take oil in a wok for deep frying, make sure oil is very hot and flames on medium. Check by putting a small piece of noodle, if the noodles get crisp the oil is ready for frying.
- In a slotted big cooking spoon, arrange the noodles in the form of the nest, in swirls. Please note the noodles should be very cold, once the noodles are cold they tend to stick to each other, do not separate them use them in the same form it would make it easier.
- Put the slotted spoon in the oil and with help of other spoon just push the noodles in the oil, initially lots of froth will be formed, which is very normal and they will soon settle and oil will be again clear, with help of a small spoon try to tuck the noodles in and if you need any loose strand, put them over the nest, This process takes a while around 8 – 10 minutes each nest.
- Once they noodles get brown colour and has got their shape, carefully turn them over for the other side to cook.
- Once both sides are brown and crisp, remove the nest on a towelling paper for all extra oil to be soaked.
Method for Sauce:
- Cut the vegetables and chicken and keep them aside.
- In a wok take 1 tbsp of oil add the ginger and garlic, let it cook till they are brown then add the onions and cook them till translucent.
- Then add the chicken and make sure to cook chicken well by tossing it, the chicken should be cooked through
- Further, add salt and all vegetables except the spring onions and sauté them well.
- Add Ajinomoto, sugar, vinegar, tomato sauce and cook till vegetables are tender.
- Then add the stock and let the sauce simmer, add diluted cornflour, let the sauce further simmer till the desired consistency, if needed add more cornflour and add the spring onions. The sauce is ready.
- On a pan break an egg and add paprika to it, Cover the egg with a lid for it to cook with a layer on the top.
- Do not turn the egg over, once you see the layer remove the egg it’s done. We will not add salt as the sauce already has salt.
- In a plate keep the nest add the sauce over it and then egg to top it all.