Often mistaken for its Asian cousin, it is a warm comfort food prepared with pasta, ground beef, and a savoury-rich tomato sauce. Originally an adaptation by the New England region, it is popular throughout much of America. This American chop suey recipe is the perfect weeknight dinner, if you want an easy and tasty meal. To make this yummy recipe, start with 1 pound of elbow macaroni. Cook according to package instructions. Then, in a large skillet, brown ground beef over medium heat, breaking up as you cook until the meat is very well done. Then drain excess fats from the skillet. Add chopped onions and bell peppers to the skillet. As the vegetables cook, they should soften them. Add a can of diced tomatoes with its tomato sauce, plus some sprinkled Italian seasoning. Add the cooked macaroni and let the mixture simmer as the flavours meld together. Season with salt and pepper. Add in your favourite choice of other vegetables. You could add mushrooms or zucchini, or spice it up with red pepper flakes. Serve hot with grated cheese, as that will add flavour to this dish. Fill that stomach and warmness with this dish and send many nostalgic memories to your heart. Enjoy that cool evening or serve your American chop suey recipe, which will surely please everyone!

• 150 gms hakka noodles
• As required salt
• 2 tbsp corn flour
• As required cooking oil
• 1/2 cup cabbage
• 1/2 cup carrot
• ⅓ cup capsicum
• ¼ cup onion
• 1/2 tsp ginger
• 1/2 tbsp garlic
• 3 tbsp tomato ketchup
• 1 tbsp soy sauce
• 2 tbsp coriander leaves
• 1 tbsp oil
• 1 tsp sugar
• ¼ tsp black pepper powder
• 1/2 tbsp red chilli sauce

• To prepare the yummy recipe of American Chop suey, boil 4 cups of water in a saucepan over medium to high heat.
• Add 1/2 teaspoon salt and ¼ teaspoon oil when the water is warm.
• One adds them because it helps to stabilise the flavour of noodles as well as prevent them from sticking to one another.
• Then let the water come to a rolling boil.
• That is the most important thing when cooking those noodles.
• After it has come to a vigorous boil, reduce the heat and add 150 gms of noodles.
• You have a choice: instant, whole wheat, hakka, or all-purpose flour noodles; grab a fork or a spoon and poke the noodles down into the boiling water so they submerge.
• Cook the noodles over medium heat until they attain the al dente stage.
• That is that state when you check them, they will still have some bite to them.
• Make sure to test some strands to make sure they are not done.
• When it is cooked, drain and rinse it over pure water. This way, one removes extra starch from the noodles, which would have made the noodles gummy.
• As you rinse, stir with a spoon or fork to get every strand well-washed.
• Now let the noodles cool. Again, you can use your hands to stir simultaneously if it has not cooled enough.
• Lay them flat on a large-sized plate or tray, spread them evenly and let cool at room temperature for 1.5 to 2 hours.
• This cooling process is essential as it sets them up for frying.
• After the noodles have cooled, dust them with 2.5 tablespoons of corn flour (corn starch) and toss well.
• This will give them a crunchy feel when fried.
• Then, the oil in a kadai or deep frying pan must be heated. Add some strands of noodles to check the temperature of the oil. When added, if they ascend steadily towards the surface, your oil is ready for frying.
• If they sink, the oil needs to get hotter, and if they come up too fast, the heat needs to be damped.
• Fry noodles in batches by dropping them in the oil and immediately separating them with a slotted spoon.
• Fry until the bottom turns to light golden brown and crispy; turn over the noodles to fry the other side until they turn golden and crispy on both sides.
• Using the slotted spoon, remove the fried noodles while allowing the excess oil to be drained off; lay them on kitchen paper towels to soak off the remaining oil.
• Pack them into an airtight container once they have cooled down so they don't lose their crispiness.
• Meanwhile, while the noodles are frying, prepare the vegetables by shredding or finely chopping them in the food processor or with your knife.
• In a small bowl, mix 3 Tbsp tomato ketchup, 1 Tbsp naturally fermented soy sauce, and 1/2 Tbsp sweet red chilli sauce or sriracha.
• Stir all these sauces together well. Mix two tablespoons of corn flour in another bowl with two tablespoons of water. Mix everything to make a slurry.
• Heat one tablespoon of sesame oil in a wok over low to medium heat.
• Add half a teaspoon of finely chopped ginger and garlic; stir-fry until fragrant. Add ¼ cup of chopped spring onions and stir-fry for about a minute before adding the shredded veggies.
• Stir everything at medium to high heat for about 5 minutes until the vegetables' edges are golden.
• Then reduce the heat and put in mixed sauces and 1.5 to 1.75 cups of water and stir everything well.
• Gradually introduce corn flour slurry, stirring constantly so lumps won't form. Add salt and black pepper, and adjust the flavours to your taste.
• Let the sauce simmer for a few minutes until thickened; then, add a teaspoon of vinegar (or lemon juice) and sugar to balance the flavour.
• Now everything is ready, so turn off the heat and stir in 2 Tbsp spring onion greens.
• Now serve by breaking the crispy fried noodles into two or three serving plates.
• Place the flavourful sauce over the noodles and garnish with extra spring onion greens or chopped coriander.
• Serve your homemade American Chop suey immediately for the best texture and flavour.