American Chopsuey Indian Style | Video
Flavorful veggie and chicken sauce on a bed of crispy noodles
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Servings
Ingredients
Noodles:
- 300 g noodles I used hakka noodles
- Oil to fry noodles
Sauce:
- 2 tablespoon cornflour cornstarch
- 1 cup water
- 2 tablespoon oil
- 1 teaspoon minced garlic garlic paste
- 1 teaspoon 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 teaspoon sugar
- ½ teaspoon ground black pepper black pepper powder
- 1 cup tomato sauce ketchup
- 1 tablespoon white vinegar
- Salt to taste
- 4 fried eggs
- Chopped spring onions scallions, to garnish
Instructions
Noodles:
- 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.
Sauce:
- 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).
Video
Notes
- I used Indian hakka noodles in this recipe. You could substitute with any instant noodles
Nutrition
Serving: 1g | Calories: 559kcal | Carbohydrates: 57g | Protein: 33g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 24g | Cholesterol: 255mg | Sodium: 263mg | Fiber: 6g | Sugar: 7g