American Chopsuey

American Chopsuey unlike its name is a fusion of  Indo Chinese cuisine. The dish and flavors have nothing with the American cuisine. Technically there is a confusion between American and Chinese Chopsuey. The one that I am about to share is actually a Chinese one but called American as thats how restaurants name it.

Now to come back to how it made. Noodles/ egg noodles are boiled and fried in a nest shape and a thick sauce is made of veggies and chicken which is poured over the fried noodles and finally a sunny side up egg is placed as a topping.

This is and has been one of my all-time favorite. I was a little girl when I first tried this dish in my life and this dish completely changed my life. My brother had his friends over at our place in Thalassery. For dinner he used to take them out to a restaurant at our place. And these friends were Arabs who always ordered so much that they ended up with a lot of leftovers. And my brother used to bring in the leftovers that they did not even touch. And one such dish was the American Chopsuey, that is the first time I ever tried it. Ever since I haven't had a better Chopsuey from anywhere else.

As my strength is to recreate dishes I simply wanted to recreate that amazing American Chopsuey and oh boy did I nail it! It's so easy to prepare yet so delicious. And anyone who knows me well knows that I am crazy fan of any food that is saucy. And this is on such dish. 😋
If you are an Indo Chinese lover you will definitely love this one.

This dish doesn't look quite filling, but this one dish is enough to fill your tummy. The assembled American Chopsuey is simply deconstructed by breaking and mixing the fried noodles, gravy and of course the egg, mix and mix and just consume hot. These are super delish.
Let's cook this amazing dish already!

Ingredients:

• 1 pack Hakka noodles/egg noodles
• 4 cloves garlic (chopped finely)
• 1/4 of an Onion
• 1 Maggi Chicken Cube
• 1 green chilli (according to preference)
• 5-6 tbsp Tomato Ketchup
• 1 tbsp tomato paste
• 3 tbsp Soy Sayce
• 1 tbsp Sriracha sauce/ any hot sauce
• 1 tsp vinegar
• 1/2 tsp Black Pepper powder
• 1/2 tsp white pepper powder
• 200 gms Chicken breast, sliced into thin pieces
• 2 eggs (for topping)
• 1/2 Carrot, julienned
• Small piece of Cabbage, julienned
• 1/2 Capsicum, julienned
• 6-8 Baby Corn, sliced into halves (optional)
• 1 and 1/2 glass water
• 2 tbsp Corn flour
• Salt, as required
• Vegetable oil

Instructions:

1. Boil the noodles according to package instructions and pour cold water and set aside.
2. 
3. Prepare and cut the veggies, mix them in a bowl and set aside. (use only half portion while cooking first)
4. 
5. In a medium deep pan pour 2 inches of oil and fry the  noodles by placing the noodles in the shape of a nest. Cook for 5 minutes on medium-high and when the sides start browning flip the frying noodles using a spatula and fry for 2-3 minutes. Whilst the noodles are frying prepare your sauce.
6. 
7. Take a pan and pour 2 tbsp of oil and Sautee the chopped garlic until raw smell disappears. Before the garlic starts browning add the sliced onions and sautee.
8. Now add 1 chicken cube and allow it to melt and mix that in.
9. Next add your chicken and salt and cook on high for 5 minutes.
10. Next add your veggies and cook on high for 3-4 minutes. And add the green chilli, slit.
11. Add in your sauce (ketchup, soy sauce, Sriracha/hot sauce, tomato paste).
12. Next add your pepper powder (Black and white) mix well and add in more sauces if required.
13. Now pour in 1/2 glass of water and mix well.
14. While it bubbles add the rest of the earlier mixed veggies and cook on high for 2 minutes. (this helps to retain some crunch in the veggies)
15. Make a corn flour slurry and pour into the gravy and mix vigorously until a thick gravy is formed.
16. Finally in a small non stick pan, pour in some oil and crack an egg and cook for 3 minutes and set aside the sunny side up eggs.
17. Now assemble them onto a deep dish. First place the fries nest-like noodles and pour the gravy on top and finally top it with a sunny side up egg. Garnish with spring onions or parsely (optional).

Notes :

• The more the gravy sits, the thicker it gets. Keep that in mind whilst adding more corn flour slurry.
• Adding the leftover veggies at the end helps to retain crunch in the veggies that is why we keep half the veggies aside and add them at the last which gives a crunchy impression.