American Chop Suey

This is my all time favorite Indo-Chinese dish. Now who doesn't like fried noodles with yummy chilly chicken curry with veggies and to top it off a fried egg. YUM!!! Mine is loaded with veggies to take away from the guilt of the fried noodles. I tried a few restaurants in VA that serve it, but it comes nothing close to what you get back home. My version is the closest that I have gotten to the real stuff. The trick is to getting the noodles fried and not having a soggy center. The crisper the noodles, the better.

Prep Time-10 minutes Actual Cook Time-35 minutes

Ingredients

Noodles-1 packet of Ching's Secret Veg Hakka Noodles

For the Curry

Veggies all lined up

Chicken breasts (approx 1/2 lb)-1

Garlic-1 tbsp chopped

Ginger-1 tbsp chopped

Medium sized onion diced-1
Green Chilly-2 cut lengthwise ( I use Thai Chilly)
(You can omit the chilly, if you don't want it spicy)
Celery stalk diced-2

Carrot diced-1

Bell pepper diced-1/2

* Make sure the vegetables are pretty equal in size when diced.

Ginger/Garlic/Green Chilly

Soy sauce-3 tbsp

Green chilly sauce-1 tbsp

Tomato Sauce-3 tbsp (Maggi's Hot and Sweet)

Corn flour-1 tsp (dissolve in cold water)

Salt and Crushed Black Pepper to taste

Egg-1
Scallions- 1 chopped

Oil


Directions

Chilly Chicken Curry 

1.Cut strips of the chicken breast. Heat some oil in a wok and stir fry the chicken strips. This is a bit more healthier unlike the actual chilly chicken where you coat the chicken pieces with egg and corn flour before deep frying the. This is more like a stir fry of chicken and vegetables.You can season the chicken with a pinch of salt and black pepper. 


2.Once the chicken are half done add the chopped ginger and garlic. Adding the ginger and garlic now, will prevent it from burning.


3.Then add chopped green chilly, onion, celery, carrots and bell peppers(basically any veg you like). Saute for about 5-6 minutes. You want the veggies to have a bite to them. 


4.You can now add soy, chilly tomato sauce and green chilly sauce(the last two sauces you find at Indian store). You can adjust the sauces to your liking. Make sure your wok is on a medium heat.

5.At the end you can add the corn flour(dissolved in cold water) to thicken up the sauce. Season with black pepper and salt ONLY if needed. 


6.Cook some hakka noodles(again Indian store) in boiling water for 2 minutes till al dente . Strain noodles,cover the noodles with a 1 tbs of oil to revent from sticking and then shallow fry them. When you drop in the noodles, follow a circular pattern. Makes sure you get both sides crispy and not burnt. Once done drain on paper towels. 


7.In an other pan, crack an egg to make a sunny side up. 


8.Once done all you need to do is stack the dish. Fried noodle on botton ,the chilly chicken curry next and then the egg.


9. Garnish with green scallions and black pepper.

ENJOY! Serve hot and immediately. The longer you let it sit, the noodles will loose their crispiness.


*Tip- For a more saucier curry , you can dissolve a chicken bouillon in some hot water and add it along with the chilly and tomato sauces.
Fry the noodles in batches to get them nice and crisp.