American chop suey

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Preparation Time : 45 minutes

Cooking Time : 20 minutes

Serving : 4 members


My favourite chinies dish . My mother used to accompany dad to help him out in work at our saree shop in Coimbatore every day . So my holidays were always no parents at home most of the time ,but even we were taken along with them to our shop often . Family time at home was so rare . It happened only once in a blue moon . In one among the blue moon occasions , we had lunch ordered a take away , from a three star hotel surya (Now its vivantha taj ) I usually order only new wired names from the menu . I did order american chop suey . I remember we all were watching a scary English movie in the down bed room having lunch together . The American chop suey was so yum but the movie was not letting me enjoy the meal and company of my parents and brother .

Ingredients for Sauce

Onion2 sliced
carrot1 juliens
beans6 juliens
cabbage1 cup shredded
capsicum ( red , yellow , green )1 cup
light soya sauce1 teaspoon
chilli sauce1 1/2 teaspoon
vinegar1 teaspoon
tomato sauce1/4 cup
sugar1 teaspoon
cornflour1 1/2 teaspoon diluted in 1/4 cup water
saltto taste
garlic2 flakes crushed
pepperto taste
chilli flakesto taste
oil2 teaspoon

Ingredients for Fried Noodles

1 packet par boiled chinese eggnoodlesDrained and Dried on a kitchen towel
cornflour1/4 cup
maida1/4 cup
Saltto taste
oilto deep fry


  1. Heat oil in a large wok , add garlic and onions fry to translucent .
  2. Top with all the vegetables and sauté for 5 minutes . Mix together all the sauces , vinegar , pepper , sugar and salt . Mix well . Taste and adjust .
  3. Pour over the vegetables along with 2 cups of water or stock . Bring to boil and cook for 3 to 4 minutes .
  4. Add the diluted cornflour and stir continuously till thick and coats the vegetables . Remove from heat and set aside .

For Fried Noodles

  1. Mix cornflour , maida and salt to taste together .
  2. Sprinkle over the boiled noodles and toss well making sure no moister is left on the noodles .
  3. Heat oil to deep fry . Fry one cup noodles reducing the flame to medium to get crisp and golden colour noodles .
  4. Drain in absorbant paper and repeat with the rest of noodles . To serve , place the fried noodles on a plate .
  5. Ladle the vegetables sauce over the bed of fried noodles and top with the half boiled bull’s eye fried egg . Serve warm .