American Chop Suey ( Easy Chinese Recipes)


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A delightful preparation of crispy noodles served with vegetables and a tangy sauce. This recipe is not an authentic chinese one, but an invention of chinese restaurateurs in western countries. One of the literal translations of this recipe means 'savoury mess'. Serve this dish as a snack or One Meal Dinner or as a side dish with a Chinese meal.

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Preparation Time:    Cooking Time:     Makes 4 servings
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For The Crispy Noodles
4 cups parboiled hakka noodles
oil for deep-frying

For The Chopsuey Topping
1/2 cup sliced onions
1/2 cup capsicum strips
1/2 cup carrot juliennes
1/2 cup shredded cabbage
1/2 cup boiled noodles
1 1/2 tbsp cornflour
2 tbsp oil
1 cup tomato ketchup
2 tsp chilli sauce
2 tbsp vinegar
1 tbsp sugar
salt to taste

For the crispy noodles

  1. 1. Heat the oil in a deep non-stick kadhai, add 2 cups of hakka noodles and spread it evenly to form a layer and deep-fry till it turns crispy and golden brown in colour from both the sides. Drain on an absorbent paper.
  2. 2. Repeat step 1 to deep-fry the remaining noodles. Keep aside.

For the chopsuey topping

  1. Combine the cornflour with 1½ cups of water in a deep bowl, mix well and keep aside.
  2. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
  3. Add the capsicum, carrot and cabbage and sauté on a medium flame for 2 to 3 minutes.
  4. Add the boiled hakka noodles and sauté on a medium flame for 1 minute.
  5. Add the tomato ketchup and chilli sauce, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  6. Add the cornflour-water mixture, vinegar, sugar and salt, mix well and cook on a medium flame for 3 to 4 minutes or till the sauce thickens, while stirring occasionally.
  7. Divide it into 2 equal portions and keep aside.

How to proceed

  1. Just before serving, place one portion of the crispy noodles on a serving dish and top it with one portion of the chopsuey evenly over it.
  2. Repeat step 1 to make 1 more plate.
  3. Serve immediately.

RECIPE SOURCE : Easy Chinese CookingBuy this cookbook
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