Chicken chop suey with noodles
Add sliced onions, minced garlic and cook for 1 minute or until fragrant.Īdd sliced carrots, sliced mushrooms and choy sum stems. Turn up the heat to high and add 1 tbsp oil to the wok/pan. Add marinated chicken and cook for 3-4 minutes (about 90% cooked) and transfer to a plate. Peel and slice the carrots thinly (julienne). Continue to cut the leaves and set aside until ready to cook. In a small bowl: combine all the sauce ingredients toghther and mix. In a bowl: place the sliced chicken and all the marinade ingredients together. Please follow Facebook, Instagram, Twitter, Pinterest, or subscribe to my YouTube channel. Leave a comment if you have any questions or would like to discuss further any tips or suggestions for a good home cooked meal. Like and share any of my recipes you find interesting form the growing eatfoodlicious catalogue. If you have a growing family serve this with extra rice and really filling those hungry tummies by watching the video and following the instructions below. The addition of the Chinese style brown sauce enhances the aroma produced from the wok and the vegetables and tender chicken emit invitations through out the process. Then add the leaves just prior to serving for a fresh tasting and nice looking dish for the table.
Place the firm and dense vegetables in the stir fry and cook until almost ready. The trick to maintaining crunchy vegetables and tasty leaves is to stage the cook times for each. This is a simple to make easy to follow recipe that is best served with your favorite rice. Nothing can beat it.Chicken Chop Suey is loaded with tender meat, crunchy vegetables and bathed in a delicious savory sauce. Totally yum!Īnd the fried egg on top completes the picture. The sauce is super simple with a few veggies and chicken cooked in Chinese sauces. The key to perfect chop suey not only depends on the crispness of the noodles but also on the flavorful sauce. If you don’t want to fry the noodles, the soft cooked noodles works perfectly in this recipe. The combo of crispy noodles and lip-smacking sauce with vegetables is what makes this American chop suey totally addictive. In order to make the noodles crispy, we’ll fry them until golden. However, any instant noodles will be perfect. I used Indian style hakka noodles (available from Indian grocery stores) in this recipe. Just stick to the instructions on the packet to cook them perfectly. The preparation of crispy noodles is pretty simple. If you are not familiar with this Indian American chop suey, it’s all about vegetables and chicken simmered in Indo-Chinese sauce served with crispy noodles. For me, it sounds so perfect for this time of the year. Add remaining oil and onion and soften a couple of minutes, add the crunchy vegetables and cook to soften 3 to 4 minutes more, add leek or any leafy greens and garlic and toss 2 minutes, add bamboo, baby corn, chicken and sauce and heat through to. You know, you’ll need some quick and easy dinner ideas to get through the holiday season. In batches, cook half the chicken, browning on both sides, 4 minutes total, remove, repeat. When you’re super busy planning and attending holiday parties, I think quick and easy recipes like this chop suey are godsend. But we are going to add a few chicken pieces and a fried egg. Again, the traditional version of this chop suey is 100% vegetarian. To be exact, American chop suey Indian style. Well, today I’m going to tell you about a totally different kind of noodles. I loved them with plenty of veggies and a fried egg on top. Growing up, noodles have always been a favorite and obviously an easy meal idea. Load up with your favorite vegetables, add a touch of protein and watch the whole family tuck in. American chopsuey Indian style – Take dinner time to a delicious new level with this Indian version of the popular American chop suey featuring irresistible sweet and spicy sauce served on a bed of crispy noodles.