Serve the American Chop Suey along with a Sweet Corn Vegetable Soup and Crispy Banana Fritters for a delicious Indo Chinese Dinner.
Note: You can also use a combination of both crisp noodles and soft noodles, the choice is purely yours on how you would like to serve your American Chop Suey. To serve the American Chop Suey, place the crisp noodles on a serving plate and spoon over the sweet and sour vegetables over the crispy noodles. Turn off the heat and check the salt and spice levels and adjust to suit your taste. Once the vegetables are cooked, add in the sauce to it and stir on high heat for a couple of minutes. Heat oil in a wok add the onions and the vegetables, sprinkle salt and pepper and stir fry on high heat until the vegetables are just about cooked. Add the sauce mixture and keep stirring until it thickens. Heat oil in a saucepan add in the garlic, ginger, spring onions and saute for a few seconds till you can smell the aromas coming through. Stir in 2 or 2-1/2 cups of water and mix well to combine and ensure there are no lumps. In a mixing bowl, combine the corn flour, chilli sauce, soy sauce, tomato pure, tomato ketchup and vinegar. This is because when you add the cooked noodles to the hot oil, it bubbles and rises up to the rim and there is a high chance of the oil overflowing out of the pan.Īlso ensure you add a small batch of noodles at a time to fry, as the noodles sizzles in the oil causing oil to rise and overflow.ĭrain the oil from the fried noodles and proceed the same way with the remaining noodles. Important Note: Ensure when you add oil for deep frying in the kadai or a deep frying pan, there is enough room of about 1-½ inches between the oil and the rim of the pan. The restaurant’s popularity soared customers would come from all over the upper midwest to eat at the Nankin. Founder Walter James opened the Chinese restaurant at 14 South Seventh Street in 1919. Heat oil for deep frying on medium high heat once the oil is heated, add in the half cooked noodles in small batches and deep fry them until they turn golden brown and crisp. The Nankin Cafe was a downtown Minneapolis landmark for over 80 years. Wash the noodles in cold running water and keep aside. We want the noodles that are not fully cooked, but have just softened in water. As soon as the noodles soften, turn off the heat and drain the water immediately. To begin making the American Chop Suey Recipe, prep all the ingredients and keep ready.īring water to a boil in a saucepan and add the noodles to it. You’ll spread the icing on the cake while it is still warm from coming out of the oven – then sprinkle on some walnuts for garnish.How to make American Chop Suey Recipe - Crispy Noodles Topped With Sweet and Sour Vegetables But the large can of crushed pineapple – with all of the juices added too – more than does the trick making this cake sweet and deliciously moist.Ī wonderful cream cheese butter cream icing tops this Chop Suey Cake. This Chop Suey cake couldn’t be any easier to make – just stir everything together in a big bowl! And it’s interesting to me that this cake has no butter or oil in the batter. Looking online, I also saw this recipe referred to as Polish Chop Suey Cake (although I’m not sure why it would be considered a Polish recipe…) and Church Lady Cake – dating back to the 1940’s – so I suspect this cake has made an appearance at many church functions!
I don’t know exactly why this delicious cake is called “Chop Suey Cake.” If it’s like our American Chop Suey recipe – then perhaps this cake got its name from being made with a mixed bag of ingredients: crushed canned pineapple, walnuts and coconut. In this case, seeing the recipe card for this Chop Suey Cake in my mom’s old recipe box sparked a long-forgotten memory from my childhood – and I have a feeling all of you will love this recipe too! If you’re a regular reader here at A Family Feast, then you already know that Jack and I both have a soft spot in our hearts for vintage family recipes.
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