American Chop Suey
American Chop Suey by Shireen Anwar from Lively Weekends. This mouth-watering “Side Dishes” recipe for American Chop Suey can be prepared in 30 minutes and serves 2-4 people.
- Chicken (boiled, shredded)¼ cup
- Spring Onion (chopped) ¼ cup
- Carrot (chopped)¼ cup
- Spring onions¼ cup
- Black Pepper¼ tsp.
- Ginger paste1tsp.
- Red Chili Powder¼ tsp.
- Chicken stock1 cup
- Tomato ketchup 4 tbsp
- Soya Sauce1 tbsp.
- Green Chili Sauce ½ tbsp.
Salt to taste
- Sugar1 tbsp.
- Vinegar 1 tsp
- Corn Flour1½ tbsp
- Noodles1 packet
egg,1 fried to top
- For the chopsuey sauce: Heat 4 tbsp. of oil in pan and add ginger paste, spring onions, carrot,
capsicums, chili powder and salt.
Stir fry this over high heat for a minute before adding chicken pieces.
Fry another couple of minutes.
Add tomato ketchup, chili sauce, sugar, vinegar, stock and salt to
taste. Bring to a boil.
In a separate cup mix corn flour with cold water, mix it well and then
combine with the boiling sauce.
Keep stirring till the sauce becomes thick. Set aside.
For the noodles, heat plenty of oil in a deep frying pan Add drained
noodles in circles.
Remove on a kitchen towel when crisp and golden; let the oil get
absorbed in towel.
To serve the chopsuey, place crispy noodles in a serving dish. Pour the hot chopsuey sauce over it. Serve immediately topped with a fried egg.