![]() ![]() ![]() Push the sauteed vegetables to the side of the wok and add the shrimp to the center. Then, saute the blanched carrots, edamame, bell pepper, broccoli, and onions for 4 minutes. Step 5: Cook the VegetablesĪdd canola oil to a wok over medium-high heat. Then, immediately remove them with a slotted spoon and add them to the ice water. Meanwhile, prepare a large mixing bowl with ice and water.Īdd the carrots, bok choy, peppers, onion, scallions, and broccoli to the boiling water and blanch for 30 seconds. Step 4: Blanch the Vegetablesīring 3 cups of water to a boil. Remove ¼ cup of the sauce and add it to a separate bowl with the shrimp and toss to coat. Whisk all the sauce ingredients together in a bowl with a pour spout. Prepare the rice according to the package directions. Broken down, the recipe becomes very simple. InstructionsĪlthough there are several ingredients to this recipe, it's actually quite easy. See the recipe card at the end of the post for quantities. This recipe uses several ingredients, but you'll find them all easily at your local grocery store. This was inspired by my other delicious Asian recipe on this site and pairs well with this amazing egg roll recipe. I found an authentic recipe, and I have to say, it's absolutely delicious. I love it so much that I thought I'd make it myself. Whenever my husband and I go to a Chinese restaurant, I always order chop suey. It's loaded with authentic flavors that every Chinese food lover will love. 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.This shrimp chop suey recipe brings all of the flavors of your favorite Asian restaurant home to your kitchen. Toss cooked, drained noodles with sesame oil, then season with salt, pepper, and garlic powder. Re-stir the sauce and pour into wok, stir for a few minutes until it boils and thickens. In a large deep skillet or wok, stir-fry the carrots, celery and onion in oil until they begin to brown.Īdd the cabbage and ginger and stir-fry until the leafy part of the cabbage wilts a bit.Īdd the chicken/protein, bean sprouts, bamboo shoots, and scallions and cook until the bean sprouts just begin to soften. Making dinner at home guarantees you get to have things exactly as you like them! 4 ounces dried Chinese noodles, cooked and drainedĪbove 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.2 cups chicken broth, or beef broth, or turkey broth, or pork broth, or seafood broth or vegetable broth.Sliced mushrooms, chopped red bell pepper, snow pea pods (optional).1 medium onion, halved and then cut into thin slivers.3 cups shredded chinese cabbage or bok choy.2 cups cooked chicken, cooked roast pork, cooked roast beef, cooked roast turkey, cooked shrimp, surimi (fake crab), scallops, or fried tofu cubes.So enjoy at home and break out your old 80’s vinyl and make it a party. 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. 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. ![]() It seems the modern Chinese menus tend to stray from the old favorites, and that is not always the best thing!īut 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. 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. 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. Cantonese Chop Suey on Pan Fried Noodles combines two retro favorite Chinese takeout dishes and is a real treat! ![]()
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