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Or until the sauce has thickened, reduced and is sticking to the chicken. Stir-fry for a further 2 minutes, then add the sauce and continue to stir-fry for another 2 minutes.
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Lower the heat to medium, add the vegetables back to the wok. Empty your Num Num noodles into a saucepan and cook for five minutes. Set aside.īring the wok back to smoking point, add the chicken and stir-fry 3–5 minutes until golden brown on all sides. Add the asparagus and the baby corn, cover with the mushrooms, add a ladle of stock and stir-fry for 1 minute. Add ½ tablespoon of oil to the centre and return to the smoking point. Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot. Mix all the sauce ingredients and set them aside.īlanch the carrots and bean sprouts in vegetable stock 15-30 seconds at a time and set aside. Put the chicken into a small mixing bowl, add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated. I love to have a bit of chilli oil on the side.Slice the asparagus and carrots into fine matchsticks, cut the baby corn and shiitake mushrooms into your preferred size.
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Simply serve over cooked rice or stir fry soy sauce noodles or crispy fried noodles. ) Pour sauce mixture and ready to serve when the sauce start to get thick and glossy. ( Add the hard vegetables first then follow with the soft ones.
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Stir fry the chicken slices and follow with garlic and vegetables. First, start with the chicken marinade and mix all the chop suey sauce in a bowl. Quick cooking processĪs this dish is a fast stir fry dish, gather all the ingredients, and prepare before you start frying. You can also substitute vegetable stock instead of chicken stock. In the Chop Suey sauce, you can use vegetarian oyster sauce or mushroom sauce instead of oyster sauce. First, saute` the tofu cubes 2-3 minutes until light brown, then you can add in stir fry. Vegetarian:įor the vegetarian option, you can use firm tofu instead of meat. You can add a tablespoon of Chinese Shaoxing wine in the sauce mix to taste more flavour to the dish but it's optional in this recipe. Make sure to mix all the sauce ingredients in one bowl before you start your stir fry. Next, mix in 1 teaspoon oil and 2 teaspoons cornstarch until the chicken is uniformly coated. Massage the chicken until it absorbs all the liquid. If you don't have chicken stock in hand, you can add vegetable stock or water to the sauce. Chicken Chop Suey: Recipe Instructions Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. You can use corn starch or potato starch(flour) or tapioca starch to thicken the gravy. Add chicken stock to bring more umami flour to the sauce. You will need a few simple seasonings sauces, I usually add light soy sauce, oyster sauce, sesame oil, and white pepper. Thick starchy delicious stir fry sauce is the key part of the dish.
CHICKEN CHOP SUEY WITH NOODLES FREE
Feel free to add any of your favourite stir fry vegetables. If you can't find all vegetables, don't worry. In most restaurants button mushrooms, baby corn, carrot, snap peas, pak choy, bok choy, bean sprouts are mostly added. To keep the meat moist and tender, use Chinese velveting method by marinating with light soy sauce, sesame oil, corn starch and baking soda. You can use chicken thigh, prawns, squid, or any of your favourite meat. I used chicken breast meat in this recipe. I usually like to make this dish with chicken and prawns. You will be amazed by how easy and tasty the result come out! What goes in the dish: Protein: This dish is so satisfying and filling and if you haven't tried it at home, I highly recommend trying it at least once. When I was a kid I didn't eat many vegetables but when my dad make chop suey at home, I can eat up every bit of it. I've learned this recipe from my dad, and he usually made it with loads of prawns, vegetables, and boiled quail eggs for us. That is one of the best way to use up all the leftover vegetables from the fridge.Ĭhop Suey is one of our family's go-to Chinese stir fry recipes that everyone loves. What I love about this dish is, I can put any of my favourite vegetables and protein.