American Chopsuey

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American Chopsuey


Cooking Time

Preparation Time :35 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 35 Min


Serves : 4
  • 1 pack egg noodles

  • 3 thinly sliced chicken breast, julienned

  • 1 bunch spring onions, white parts sliced diagonally and green parts sliced thinly

  • 1 onion, sliced

  • 2 carrots, julienned

  • 1 green bell pepper, julienned

  • 1 colored (red) bell pepper, julienned

  • 15-20 french beans, sliced thinly and diagonally

  • 6-8 garlic cloves, minced finely

  • 1" ginger, grated

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 2 cups chicken broth

  • 2 tbsp cornflour mixed with 2 tbsp water

  • 2 tsp salt or to taste

  • 2 tsp black pepper powder or to taste

  • 1 tsp dried chili flakes

  • 1 tsp green chili sauce

  • 3 tbsp sweet chili sauce

  • 2 tsp soy sauce

  • 3 tbsp tomato sauce

  • 1 cup olive oil or as needed

  • 4 eggs


  • Cook noodles as per packet instructions. Boil, drain the hot water, and run the noodles under cold water. Apply tablespoon of oil and some salt to the noodles and toss them well.
  • Preheated Air Fryer at 375 deg F. Arrange noodles on tray evenly in thin layer. Air fry for approximately 10 minutes, flip them and fry for another minute or so. Air fry the noodles in two batches.
  • Marinate chicken with 1 tsp salt, 1 tsp black pepper powder, garlic powder, and onion powder.
  • Heat oil in a large chinese wok. Add chicken and stir fry till thoroughly cooked. Transfer chicken to plate covered with paper towels.
  • In the same wok, add grated ginger, minced garlic, and saute for a minute. (Add oil if required).
  • Add white spring onions and sliced onions. Saute on high heat for couple of minutes.
  • Add carrots and french beans. Stir fry for 5 minutes till they slightly soften but still retain their crunch.
  • Add the bell peppers and stir fry for couple of minutes.
  • Combine tomato sauce, green chili sauce, sweet chili sauce, soy sauce, dried red chili flakes, and chicken broth. Whisk well.
  • Pour the liquids to the vegetables and bring the sauce to a simmer.
  • Add chicken to the sauce and adjust salt and pepper to taste.
  • Add the cornflour slurry and continue simmering sauce till it starts to thicken.
  • Finally toss in the green parts of spring onions. Stir well.
  • Heat oil in small nonstick frypan. Cook egg either as half fry or over easy.
  • Place fried noodles in a serving plate. Laddle the sauce onto the noodles. Place an egg over the sauce. Garnish with green parts of spring onions.
  • Note: Noodles can be deep fried after boiling them.