American Chop Suey

American Chop Suey, a tangy, spicy, sweet and savoury treat that is everything you ever wished for. Top the bed of noodles with an egg fried sunny side up and let the yolk run free. Give your brunch a Tangra twist with this scrumptious recipe.

27 Sep 2016


Noodles 200 gram (g)
Chicken Breast 100 gram (g)
Oil 40 millilitre (ml)
Potato starch 30 gram (g)
Ginger chopped 10 gram (g)
Garlic 4 piece/s
Onion sliced 1 piece/s
Carrot (cut into thin pieces) 1 piece/s
Cabbage shredded 0.25 piece/s
Spring onion 5 gram (g)
Pineapple 5 gram (g)
Tomato julienne 15 gram (g)
White pepper powder 4 gram (g)
Sugar 5 gram (g)
Tomato ketchup 10 gram (g)
Cooking Vinegar 15 millilitre (ml)
Eggs (fried sunny side up) 1 piece/s
Chicken stock 250 millilitre (ml)
Salt to taste


Heat sufficient water, add little salt and one tablespoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked. Remove, drain and cool. Divide the cooked noodles into four equal portions, form into a nest and deep fry in hot oil till light brown and crisp.

After frying, place them on an absorbent kitchen towel. Blend potato starch in quarter-cup water and set aside. Heat two tablespoons of oil in a wok, add chopped ginger, garlic and stir fry briefly. Add sliced onion and sauté for a minute or until it turns translucent.

Add chicken and stir-fry on high heat for two minutes or until the moisture evaporates. Add rest of the vegetables and stir-fry for two minutes or until the vegetables are just cooked. Add pepper powder, salt and sugar.

Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended potato starch. Simmer for two minutes or until it thickens to a sauce consistency. Meanwhile using the remaining oil, prepare fried eggs in a non-stick fry pan. Arrange a portion of the fried noodles on a plate, pour a portion of the prepared sauce and top with a fried egg. Serve hot.

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American Chop Suey Tangra
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