American Chopsuey

Crispy noodles served with a sweet Indo Chinese sauce, mixed vegetables and a fried egg!




  • 500 grams noodles, boiled

  • 2 tablespoons oil + for deep-frying

  • ½ teaspoon chopped ginger

  • 1 tablespoon chopped garlic

  • 1 medium onion, sliced

  • ½ cup bean sprouts

  • ½ cup shredded cabbage

  • 5-6 French beans, diagonally cut into pieces

  • 1 medium carrot, cut into strips

  • 1/2 medium bell pepper (green), cut into strips

  • 1/2 medium bell pepper (red) cut into strips

  • 2 cups vegetable stock

  • 1½ tablespoons cornflour

  • Salt to taste

  • Black pepper powder

  • 1 teaspoon dark soy sauce

  • 2 tablespoons tomato sauce

  • 1½ tablespoons red chilli sauce

  • ½ teaspoon vinegar

  • 2 eggs

  • Chopped spring onions for garnishing


  1. Heat sufficient oil in a pan, spread boiled noodles in it and deep-fry till golden brown on each side and drain on absorbent paper.

  2. Heat 1 tablespoon oil in a non-stick pan. Add ginger, garlic, onion, bean sprouts, cabbage, French beans, carrots and capsicum, toss and sauté for 2 minutes.

  3. Switch the flame off and set aside.

  4. Heat 1½ cups vegetable stock in another non-stick pan.

  5. Add remaining stock to the cornflour and mix well to make a slurry.

  6. Add salt, pepper powder, soy sauce, tomato sauce and chilli sauce, stir and bring to a boil.

  7. Add cornflour slurry and mix till the sauce thickens.

  8. Add vinegar, mix well and simmer for 1-2 minutes. Your sauce is now ready.

  9. Heat 1 tablespoon oil in another non-stick pan, Crack eggs in it, sprinkle salt and pepper on top and cook a sunny side up.

  10. Now layer your prepared sauce on top of the fried noodles and top with fried eggs!

  11. Garnish with spring onions and serve immediately.


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