American chopsuey Indian style – Take dinner time to a delicious new level with this Indian version of the popular American chop suey featuring irresistible sweet and spicy sauce served on a bed of crispy noodles. Load up with your favorite vegetables, add a touch of protein and watch the whole family tuck in.
Growing up, noodles have always been a favorite and obviously an easy meal idea. I loved them with plenty of veggies and a fried egg on top. Well, today I’m going to tell you about a totally different kind of noodles. To be exact, American chop suey Indian style. Again, the traditional version of this chop suey is 100% vegetarian. But we are going to add a few chicken pieces and a fried egg. Perfect!
When you’re super busy planning and attending holiday parties, I think quick and easy recipes like this chop suey are godsend. You know, you’ll need some quick and easy dinner ideas to get through the holiday season. For me, it sounds so perfect for this time of the year.
If you are not familiar with this Indian American chop suey, it’s all about vegetables and chicken simmered in Indo-Chinese sauce served with crispy noodles. That fried egg on top is a must.
Watch American chopsuey Indian style recipe video below:
The preparation of crispy noodles is pretty simple. Just stick to the instructions on the packet to cook them perfectly. I used Indian style hakka noodles (available from Indian grocery stores) in this recipe. However, any instant noodles will be perfect. In order to make the noodles crispy, we’ll fry them until golden. The combo of crispy noodles and lip-smacking sauce with vegetables is what makes this American chop suey totally addictive. If you don’t want to fry the noodles, the soft cooked noodles works perfectly in this recipe.
The key to perfect chop suey not only depends on the crispness of the noodles but also on the flavorful sauce. The sauce is super simple with a few veggies and chicken cooked in Chinese sauces. Totally yum!
And the fried egg on top completes the picture. This is the best chop suey ever. Nothing can beat it. What do you think?
- 300 g noodles (I used hakka noodles)
- Oil to fry noodles
- 2 tbsp cornflour (cornstarch)
- 1 cup water
- 2 tbsp oil
- 1 tsp minced garlic (garlic paste)
- 1 tsp minced ginger (ginger paste)
- 1 medium onion, sliced
- 300 g chicken (boneless), cut into strips
- ½ cup carrot, cut into thin strips
- ½ cup green beans, cut into thin strips
- ½ cup bell pepper (capsicum), cut into thin strips
- ¼ cup shredded cabbage
- 1 tsp sugar
- ½ tsp ground black pepper (black pepper powder)
- 1 cup tomato sauce (ketchup)
- 1 tbsp white vinegar
- Salt to taste
- 4 fried eggs
- Chopped spring onions (scallions), to garnish
- Cook noodles according to packet instructions. Drain. Divide into four equal parts.
- Heat oil for deep frying. Fry each portion of noodles. Drain on an absorbent towel. Set aside.
- Place cornflour in a bowl. Add water. Stir. Set aside.
- Meanwhile, heat oil in a pan over medium- high heat. Add ginger and garlic. Fry for 1 minute or until aromatic. Add onions. Fry for 2-3 minutes or until soft and translucent. Add chicken. Stir. Fry for 2-3 minutes or until cooked through.
- Add carrots, green beans, cabbage and bell peppers. Cook for 2 minutes or until tender but retain crispness. Stir in sugar and pepper powder. Season with salt. Add tomato sauce, vinegar and cornflour mixture. Stir. Bring to a boil. Simmer for 3 minutes.
- Assemble American chop suey:
- Divide fried noodles among 4 plates. Top with sauce and fried egg. Garnish with spring onions (scallions).
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