Homemade American chop suey recipe is a tasty hodgepodge with varied textures emanating from crispy noodles as well as gravy-soaked soft noodles, bursting with flavors of tangy mildly sweet saucy tomato gravy, vegetables, chicken, (ground beef, prawns, optional) topped with a bulls-eye egg which adds to texture & flavor. The varied recipe for American chop suey goes well as a snack and can be made as a mixed meaty or completely vegetarian dish. This Italian-American comfort food is also known as American goulash, Johnny Marzetti, and is a quick pot meal.
Recipe for American Chopsuey, homemade sweet & tangy
Recipe by Dave Coopers
- Thin noodles 300 grams
- Thin strips, cut boneless chicken 400 grams
- White oil 6 tablespoons
- Cornflour/ corn starch 2 tablespoons
- 1 inch ginger chopped
- 3-4 garlic cloves
- 1 medium onion sliced
- Salt according to taste
- 1 medium carrot thin strips
- 4-5 French beans thin strips
- 1/4 cabbage shredded
- 1/2 teaspoon powdered white pepper
- 1 teaspoon sugar
- 4 tablespoons tomato sauce
- 1 tablespoon vinegar
- 1 cup chicken stock
- 1 cup bean sprouts
- Tofu cut into thin strips 100 grams
- 4 eggs
- The American chop suey recipe for noodles involves boiling enough water to drown the noodles or half the height of noodle sticks, on a slow cooker or crockpot. Add a little salt and one tablespoon of oil. Add noodles to boiling water on high heat until almost cooked but not fully tender. Drain and cool dry the noodles and let them dry on a flat surface like a plate or tray. Segregate the boiled noodles into five parts, deep fry in hot oil forming a nest-like structure until light brown and crisp. Drain and remove excess oil on an absorbent paper towel.
- Mix cornstarch in a quarter cup water and keep aside. Take two tablespoons of oil in a wok on medium flame toss in chopped ginger, garlic, and fry briefly by stirring. Add onion slices and sauté for just a minute but do not caramelize. Further, add the chicken or other meat /seafood not mentioned in this American Chopsuey recipe and stir-fry on high flame for two minutes until the chicken turns crispy. Add all the vegetable carrot, beans, cabbage, one by one stir-frying until the vegetables are cooked crisp. Sprinkle pepper powder, salt, and sugar. Pour the tomato sauce, vinegar, and the stock, until the broth begins to boil. Reduce the flame and pour in the blended cornstarch by constantly stirring. Let the broth simmer for two more minutes until it thickens into a sauce. Finally, toss in bean sprouts and tofu and mix well.
- The saucy recipe for American Chopsuey gravy is a rich amalgamation of flavors and can be made purely with a variety of other vegetables and vegetable stock or with a combination of chicken and seafood, etc. The rich-flavored, mildly red gravy is sweet and tangy. The whole portion serves calories 3161 Kcal, fat 134.5 gm, etc. The Western variant of the American Chopsuey recipe is similarly made using macaroni & cheese.
Presentation for the American Chopsuey recipe: Poach eggs in a non-stick frypan using remaining oil. Place a warm nest of noodles on the serving plate. Pour the steaming hot gravy on the nest. Cover the gravy with some more noodles. Place the poached egg on the noodles. The American chop suey recipe mentioned above is very popular in Asian countries and preferred for taste.