American Egg Chopsuey

American Egg Chopsuey recipe is a no-fail recipe of perfectly cooked vegetables and noodles. Make the authentic American chop suey at home with simple steps.

Just as we wait for the Navratra to arrive. Can’t stop our taste buds to crave for some yummy food. Also Navratra, the menus go simple and without onion garlic so, I guess these cravings are natural…isn’t it??

So presenting the very sweet…bit sour and as I write this I feel a bit nostalgic because our college canteen served this and I was a diehard fan.

Just awesome!

And this recipe just replicated and revived those exact flavors again.

And of course, as I always do, replicating the recipes in my kitchen but keeping the health bit intact. This doesn’t have a bit of any MSG etc. So completely healthy for the Kids too.

Some Other Chinese Recipes on the Blog:

1. Mixed Vegetables in Schezwan Sauce | Schezwan Style Stir-fried Vegetables Recipe
2. Vegetable Hakka Noodle Recipe| No-Fail recipe of making perfect non-sticky Noodles.
3. Recipe Vegetable Fried Rice.

American Egg Chopsuey

Print Recipe

Fried noodles served with an all vegetable thick curry .Enjoy the rustic indo Chinese flavors with a semi fried egg .

• Courseappetizer, entree, Main Dish
• Cuisineamerican, chinese, fusion

Servings	Prep Time
4 servings	10 minutes

Cook Time

15 minutes

Servings Prep Time 4 servings 10 minutes

Cook Time 15 minutes

American Egg Chopsuey Print Recipe Fried noodles served with an all vegetable thick curry .Enjoy the rustic indo Chinese flavors with a semi fried egg . Courseappetizer, entree, Main Dish Cuisineamerican, chinese, fusion Servings Prep Time 4 servings 10 minutes Cook Time 15 minutes Servings Prep Time 4 servings 10 minutes Cook Time 15 minutes

Ingredients

• 1 pack Noodles Boiled and fried
• 2 tbsp Oil Oil, plus to fry
• 2 tsp garlic paste
• 2 tsp ginger paste
• 2 onions Sliced
• 1/2 cup Tomato ketchup
• 2 tsp Soya Sauce
• 1/2 tsp vinegar ( optional)
• 2 tbsp Chili Sauce sauce /Hot n Sweet
• 1/2 tsp white pepper
• to taste salt ( add little as tomato ketchup too has a bit of salt.)
• 4 egg half fried / sunny side up (garnish)
• 1/2 cup each capsicum Green Capsicum Yellow Capsicum Cabbage Onion Spring Onion Carrots Vegetables: all shredded:Red -1 sliced thin, Spring :1 (white and green separately cut) ,:2 small
• 1 - 1 1/2 cups vegetable stock : (If you dont have vegetable stock, then add water for consistency)

Servings: servings

Instructions

1. Boil the noodles, sieve them and sprinkle oil on them to avoid sticking.
2. In a wok, put oil to heat for frying.Fry the Noodles till golden in colour.Keep aside in a serving dish.
3. Meanwhile, in another pan heat oil to make sauce:
4. Add ginger and garlic. Sautxe9 for a few seconds and then add onions. Fry till light in color. Then add spring onions and carrots and sprouts and cook for 5 minutes. Lastly, add all the remaining vegetable. Cook these for 5-7 minutes on high flame till they are a bit soft.
5. Add soya sauce and tomato ketchup. Remember you may increase the amount as per your taste too. Add chili sauce and mix well. Now, put salt and white pepper and let it simmer for two minutes.
6. Now, Add 2 tsp corn flour dissolved in xbd cup of water. This is to thicken the sauce. I like a bit of vinegar in the sauce. But its optional .Bring this to one boil or till the required thickness is achieved. Now assembly:
7. Pour one ladle of sauce on the fried noodles. Half fry one egg sprinkle some salt over it and put this on top. Garnish with greens of the spring onions and serve hot. Remember: If you are boiling the sprouts ,then use the water into the sauce.