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Photo of AMERICAN CHOP SUEY by Katy Messman at BetterButter


Katy Messman
80 minutes
Prep Time
45 minutes
Cook Time
4 People
Read Instructions Save For Later


We are lovers of Chinese cuisine , and American Chop Suey happens to be our favourite dish. Whenever we visit a Chinese Restaurant, one of the dishes has to be American Chop Suey. Though not an authentic Chinese dish, I love the mixture sweet and tangy flavour with crispy noodles. It's been a long long time since we have been to a Chinese Restaurant, and today I was in the total mood to have it. So, decided to make it home. Referred the recipe from the net. It turned out awesome and enjoyed by every member of the house.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Fusion
  • Frying
  • Sauteeing
  • Main Dish
  • Gluten Free

Ingredients Serving: 4

  1. For The Crispy Noodles :
  2. 4 cups parboiled hakka noodles
  3. oil for deep-frying
  4. For The Chopsuey Topping :
  5. 1/2 cup sliced onions
  6. 1/2 cup green capsicum strips
  7. Red and yellow bell peppers cut into thin strips
  8. 1/2 cup carrot juliennes
  9. ginger juliennes a few
  10. garlic Chopped finely 1 tspn
  11. 1/2 cup shredded cabbage
  12. 1/2 cup boiled noodles
  13. Boiled & shredded chicken
  14. 1 & 1/2 tbsp cornflour
  15. 2 tbsp oil
  16. 1 cup tomato ketchup
  17. 2 tsp chilli sauce
  18. 2 tbsp vinegar
  19. 1 tbsp sugar
  20. salt to taste
  21. Fried eggs as per servings


  1. For the crispy noodles, Heat the oil in a deep non-stick kadhai, add 2 cups of hakka noodles and spread it evenly to form a layer and deep-fry till it turns crispy and golden brown in colour from both the sides. Drain on an absorbent paper.
  2. Repeat step 1 to deep-fry the remaining noodles. Keep aside.
  3. For the chopsuey topping , Combine the cornflour with 1½ cups of water in a deep bowl, mix well and keep aside.
  4. Heat the oil in a deep non-stick pan, add the onions & julienned ginger and sauté on a medium flame for 1 minute.
  5. Add the Chicken, capsicum, carrot, all the bell peppers and cabbage and sauté on a medium flame for 2 to 3 minutes.
  6. Add the boiled hakka noodles and sauté on a medium flame for 1 minute.
  7. Add the tomato ketchup and chilli sauce, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  8. Add the cornflour-water mixture, vinegar, sugar and salt, mix well and cook on a medium flame for 3 to 4 minutes or till the sauce thickens, while stirring occasionally.
  9. Divide it into 2 equal portions and keep aside.
  10. How to prepare the final dish Just before serving, place one portion of the crispy noodles on a serving dish and top it with one portion of the chopsuey evenly over it. Place a fried egg on the top layer. Repeat step 1 to make 1 more plate. Serve immediately.

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