Best St Louis Noodle Parlor Chop Suey Recipes

MOM'S FAMOUS CHOP SUEY AND NOODLES

Steps:

• Boil noodles in water until tender. Drain and convert to large bowl. Add seasoning, soy, brown sugar, oil, oyster sauce and blend well. Spray large metal broiler pan with cooking spray and spread 1/4 of the noodles onto the pan evenly. Bake at 350 degrees, turning noodles every 10 minutes for 30 minutes total, or until dry. Repeat with remaining noodles, baking 1/4 of the batch at a time. Marinate meat separately. Then, set meat aside in separate marinades while preparing vegetables.
• Clean, wash, and julienne the vegetables. Set each vegetable aside in separate piles. Bring big pot of water to boil. Partially boil each vegetable group separately dipping them in the hot water for 1 minute or less. Do not par-boil the mushrooms or green onions. Saute the mushrooms in butter until cooked. Once the vegetables are all par-boiled or cooked, you can mix them together in a large bowl, along with the green onions.
• Add 1 tablespoon of oil to a hot stir-fry pan. Remove garlic pieces and ginger from the meat marinade. Divide pork and ginger from meat marinade. Divide pork and chicken into 3 batches a piece. Stir fry each batch very quickly until cooked through and mix meats. Set aside.
• Add 1 tablespoon of oil to the hot pan. Stir fry 2 to 3 handfuls of mixed vegetable for half a minute. Stir in small portion of meat mixture. Add 2 tablespoons of oyster sauce while stir frying. Toss together and serve on a bed of noodles. Repeat with the remaining ingredients. Be sure to keep the amount of vegetable you are stir frying in small batches until all has been cooked and blended together.

MOM'S AMERICAN CHOP SUEY (1950'S BASIC)

Steps:

• Clean and dice or chop the veggies as you like.
• Brown ground beef and onion in oil, drain and return to pan.
• Add remaining ingredients except pasta and mix. Simmer and stir.
• Prepare pasta per package, drain.
• Add to ground beef and mix well.
• Simmer 10 - 15 minutes. Add water if needed.
• Tastes even better the next day.

ST. PAUL SANDWICH

Steps:

• In a small bowl, whisk together eggs, salt, and pepper.
• Whisk together the soy sauce with cornstarch in a small bowl or cup.
• Heat a small amount of oil in a skillet and add vegetables, and saute over medium heat until they cook through. Set them aside to cool.
• When cool, add the cooked vegetables, soy sauce with cornstarch, sesame oil, and main ingredient of choice (pork, ham, etc.)to the beaten eggs, stirring to mix well.
• Heat a small amount of oil in a skillet and when hot pour in about 1/2 cup of the foo yung mixture.
• When the underside browns, flip the patty and brown the other side.
• Serve patty on soft white bread with lettuce, tomato, pickle, and mayo.

ST LOUIS NOODLE PARLOR CHOP SUEY

Steps:

• In wok or non-stick skillet heat oil and stir-fry chicken until done (chicken will be white and cuts easily).
• Add sprouts and stir then add bamboo shoots, mushrooms, onion and celery; stir thoroughly.
• Add 1 cup of the water or broth.
• Cover and let simmer for about 5 mins or until celery is crisp tender.
• Dissolve cornstarch in the 1/2 cup water and add to chicken mixture, stirring until mixture thickens.
• Season to taste with soy sauce and serve with rice.