Egg American Chopsuey
Crispy fried noodles topped with a tangy, sweet, and savory vegetable sauce and a perfect fried egg. A beloved Indo-Chinese classic that's a delight for all ages and surprisingly easy to make at home.
For 4 servings
Prepare the Noodles
- Bring 2 litres of water to a rolling boil in a large pot. Add 1 tbsp of salt.
- Add the hakka noodles and cook according to package directions until al dente (cooked through but still firm to the bite).
- Drain the noodles immediately and rinse under cold running water to stop the cooking process and remove excess starch.
- Spread the noodles on a large plate or baking sheet and let them air dry for 15-20 minutes. Pat gently with a paper towel if needed. They should feel dry to the touch.
- Once dry, toss the noodles with 2 tbsp of cornflour until they are lightly and evenly coated.
Fry the Noodles
- Heat 500 ml of oil in a deep wok or kadai over medium-high heat until it reaches about 180°C (350°F).
- Carefully place a small batch of the coated noodles into the hot oil. Do not overcrowd the wok.
- Fry for 2-3 minutes on each side, until the noodles turn a crisp golden brown.
- Using a slotted spoon, remove the fried noodle nest and place it on a wire rack or paper towels to drain excess oil.
- Repeat with the remaining noodles.
Sauté the Aromatics and Vegetables
- Heat 2 tbsp of oil in a separate large wok or pan over high heat.
- Add the finely chopped ginger and garlic and stir-fry for 30 seconds until fragrant.
- Add the sliced onions and sauté for another minute until they become translucent.
- Add the julienned carrot, capsicum, and shredded cabbage. Stir-fry for 2-3 minutes on high heat. The vegetables should be tender-crisp, not soft.
Prepare and Thicken the Sauce
- Reduce the heat to medium. Add the tomato ketchup, soy sauce, red chili sauce, white vinegar, sugar, salt, and black pepper powder. Stir well to combine.
- Pour in the vegetable stock and bring the mixture to a simmer.
- In a small bowl, whisk 2 tbsp of cornflour with 60 ml of water until no lumps remain, creating a slurry.
- While stirring the sauce continuously, slowly pour in the cornflour slurry. Continue to cook and stir for 1-2 minutes until the sauce thickens to a glossy, gravy-like consistency that coats the back of a spoon.
Fry the Eggs
- In a small non-stick frying pan, heat 1 tbsp of oil over medium heat.
- Carefully crack the eggs into the pan, ensuring they don't touch.
- Fry for 2-3 minutes for a sunny-side up style, where the whites are set but the yolk is still runny. Cook longer if you prefer a firmer yolk.
Assemble and Serve
- Place a crispy noodle nest on each serving plate.
- Ladle a generous amount of the hot vegetable sauce over the noodles.
- Gently place a fried egg on top of the sauce.
- Garnish with freshly chopped spring onion greens and serve immediately for the best texture.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure noodles are completely dry before frying to prevent oil splattering and to achieve maximum crispiness.
- 2Fry noodles in small batches. Overcrowding the pan will lower the oil's temperature and result in greasy, soft noodles.
- 3The key to a good chopsuey is the texture contrast. Keep the vegetables crunchy by stir-frying them quickly on high heat.
- 4Assemble the dish just before serving to maintain the crispness of the noodles.
- 5The sauce can be prepared in advance and refrigerated. Reheat it thoroughly before pouring over freshly fried noodles.
Adapt it for your goals.
Protein
Add shredded boiled chicken, sautéed shrimp, or fried paneer cubes to the sauce along with the vegetables for a protein boost.
VegetablesVegetables
Incorporate other vegetables like sliced mushrooms, baby corn, bean sprouts, or colorful bell peppers.
Spice LevelSpice Level
For extra heat, add 1-2 finely chopped green chilies along with the ginger and garlic, or add a teaspoon of sriracha to the sauce.
Healthier VersionHealthier Version
For a lower-fat option, bake or air-fry the noodles. Toss the boiled, dried noodles with 1-2 tbsp of oil and bake at 200°C (400°F) until golden and crisp, flipping halfway through.
Why this is on our healthy list.
Source of Protein
The eggs provide high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Rich in Vegetables
Packed with vegetables like carrots, cabbage, and capsicum, this dish offers a variety of vitamins, minerals, and dietary fiber, which are important for digestive health and wellness.
Energy Boost
The carbohydrates from the noodles serve as a primary source of energy, making this a substantial and filling meal that can help fuel your daily activities.
Frequently asked questions
A typical serving of Egg American Chopsuey contains approximately 650-750 calories, primarily from the deep-fried noodles, sauce, and egg. The exact count can vary based on the amount of oil absorbed and the specific ingredients used.