Cantonese Chop Suey on Pan Fried Noodles combines two retro favorite Chinese takeout dishes and is a real treat!
Pan-fried noodles has long been one of Bill’s favorite Chinese dishes, and he orders it often when we go to a Chinese restaurant that has reputable Cantonese food. He has loved it since he was a kid, so it just naturally follows that it is the older Chinese restaurants with experienced chefs who make the best pan fried noodles. It seems the modern Chinese menus tend to stray from the old favorites, and that is not always the best thing!
But this morning I was listening to Siouxsie and the Banshees playing Hong Kong Garden and when it came to the line “Chicken Chow Mein and Chop Suey, Hong Kong Garden Take-Away” I realized that I had not shared this recipe with you yet, so didn’t want to waste another moment.
It’s actually kind of funny that the song makes me think of Chinese take-out when it really has nothing to do with that at all, but who is to argue? Any reason for thinking of Chinese Take-Out is a good reason, in my opinion. And really, there is no need to go out searching for someone who still has pan fried noodles on their menu when you can easily make this at home. So enjoy at home and break out your old 80’s vinyl and make it a party.
- 2 cups cooked chicken, cooked roast pork, cooked roast beef, cooked roast turkey, cooked shrimp, surimi (fake crab), scallops, or fried tofu cubes
- 2 tablespoons chopped fresh ginger
- 3 cups shredded chinese cabbage or bok choy
- 2 cups fresh bean sprouts
- 1 cup sliced bamboo shoots
- 1 cup julienned matchstick carrots
- 2 ribs celery, sliced at an angle
- 1 medium onion, halved and then cut into thin slivers
- 4 scallions, sliced
- Sliced mushrooms, chopped red bell pepper, snow pea pods (optional)
- 2 cups chicken broth, or beef broth, or turkey broth, or pork broth, or seafood broth or vegetable broth
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 2 teaspoon sesame oil
- 1 teaspoon sugar or Splenda
- Salt and pepper
- 4 ounces dried Chinese noodles, cooked and drained
- 2 tablespoons toasted sesame oil
- Salt and pepper
- 1/2 teaspoon garlic powder
- 1 egg, lightly beaten.
Above you can see the chicken chop suey which you can serve on top of white rice if you like as chop suey, or with other noodles as chow mein.
Making dinner at home guarantees you get to have things exactly as you like them!
Mix sauce ingredients and keep nearby.
In a large deep skillet or wok, stir-fry the carrots, celery and onion in oil until they begin to brown.
Add the cabbage and ginger and stir-fry until the leafy part of the cabbage wilts a bit.
Add the chicken/protein, bean sprouts, bamboo shoots, and scallions and cook until the bean sprouts just begin to soften.
Re-stir the sauce and pour into wok, stir for a few minutes until it boils and thickens.
Toss cooked, drained noodles with sesame oil, then season with salt, pepper, and garlic powder.
Toss noodles again with beaten egg.
Place noodles in serving size piles in a nonstick spray coated nonstick skillet, and cook as you would a pancake, flipping them over when they become golden underneath, when golden on both sides, slide onto a serving plate and top with chop suey.
Time to both prep and cook: about 40 minutes
Serves about 4-6
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