Ingredients
Servings Prep Time
2people 1hour
Servings Prep Time
2people 1hour
Ingredients
For the noodles:
  • 450g hakka noodlesor 1 packet
  • Oil to deep fry
For the sauce:
For the toppings:
  • 4 eggsoptional
  • A handful of chopped spring onions
Instructions
For the noodles:
  1. Cook noodles according to packet instructions.
  2. Drain and divide into 4 portions, for easy frying.
  3. Heat 2 cups of oil in a kadhai for deep frying. Fry each portion of noodles till golden brown. Drain on an absorbent towel and set aside
For the sauce:
  1. Combine the cornflour with water, stir until lump-free and set aside.
  2. Heat 2 tbsp of oil in a deep non-stick pan/wok. Add the ginger and garlic, and saute until aromatic.
  3. Add the sliced onion to the mix and saute till soft and translucent. Add the chopped chicken to the mixture and stir until cooked through
  4. Add the carrot, bell pepper and cabbage. Cook until tender but still crisp.
  5. Top the mixture with the ketchup, chilli sauce, salt, pepper and sugar and cook for a minute stirring continuously
  6. Add the cornflour mixture, vinegar, mix well and cook for around 4 minutes until the sauce thickens
  7. Divide the sauce into 4 portions
For the topping:
  1. Chop the spring onions
  2. Fry the 4 eggs in whatever style you prefer–we suggest doing a simple sunny side up for the runny yolk to add richness to the sauce
Assembly:
  1. Place one portion of the fried noodles and pour the sauce over it. Top the plate off with a fried egg and the sliced green onions.
  2. Do the same for the 3 other plates. Serve warm.
Print Recipe
Ingredients
American Chicken Chopsuey on a White plate
Prep Time 1 hour
Servings
people
Ingredients
For the noodles:
  • 450 g hakka noodles or 1 packet
  • Oil to deep fry
For the sauce:
For the toppings:
  • 4 eggs optional
  • A handful of chopped spring onions
Prep Time 1 hour
Servings
people
Ingredients
For the noodles:
  • 450 g hakka noodles or 1 packet
  • Oil to deep fry
For the sauce:
For the toppings:
  • 4 eggs optional
  • A handful of chopped spring onions
American Chicken Chopsuey on a White plate
Instructions
For the noodles:
  1. Cook noodles according to packet instructions.
  2. Drain and divide into 4 portions, for easy frying.
  3. Heat 2 cups of oil in a kadhai for deep frying. Fry each portion of noodles till golden brown. Drain on an absorbent towel and set aside
For the sauce:
  1. Combine the cornflour with water, stir until lump-free and set aside.
  2. Heat 2 tbsp of oil in a deep non-stick pan/wok. Add the ginger and garlic, and saute until aromatic.
  3. Add the sliced onion to the mix and saute till soft and translucent. Add the chopped chicken to the mixture and stir until cooked through
  4. Add the carrot, bell pepper and cabbage. Cook until tender but still crisp.
  5. Top the mixture with the ketchup, chilli sauce, salt, pepper and sugar and cook for a minute stirring continuously
  6. Add the cornflour mixture, vinegar, mix well and cook for around 4 minutes until the sauce thickens
  7. Divide the sauce into 4 portions
For the topping:
  1. Chop the spring onions
  2. Fry the 4 eggs in whatever style you prefer--we suggest doing a simple sunny side up for the runny yolk to add richness to the sauce
Assembly:
  1. Place one portion of the fried noodles and pour the sauce over it. Top the plate off with a fried egg and the sliced green onions.
  2. Do the same for the 3 other plates. Serve warm.