Pork & Shrimp Chop Suey with Noodles
Chop suey most often refers to a stir fried noodle dish, but I like my version of chop suey with a bit of gravy. I guess my brain refuses to separate spaghetti noodles from sauce, so my chop suey is saucy. That’s got a nice ring to it, doesn’t it? Saucy Chop Suey? 🙂
Anyhow, my recipe is made with slices of pork, shrimp, and a variety of veggies — I like adding carrots, cabbage, mushrooms, peppers, and onions. My mom adds celery in hers, but that’s one vegetable I am not too keen on, so it stays out in my version.
Add your favorite ingredients to make it your own. Give it a try and let me know how you like it. 🙂
This recipe makes enough to feed a family of four, plus enough leftover for a couple of packed lunches the next day.
- 2 pounds lean pork, sliced into 1-inch long strips
- 2 tablespoons vegetable oil
- 2 cups carrots, thinly sliced
- 3 cups cabbage, sliced into 4×1-inch pieces
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup sliced mushrooms
- 2 pounds raw shrimp, shelled and deveined
- 1/4 cup soy paste (or regular soy sauce will do)
- 2 beef bouillon cubes
- Salt and pepper to taste
- 2 cups water
- 3 tablespoons corn starch
- 1 box spaghetti noodles, cooked per package directions
1. Using a wok or large pan, cook the pork with the 2 tablespoons vegetable oil, about 5 minutes. Stir occasionally to keep the pork from burning and sticking to the pan.
2. Add the carrots; stir to mix then cook for another 2 minutes.
3. Mix in the cabbage and onions; cook for another 2 minutes.
4. Add the garlic, peppers and mushrooms. Stir to combine then cook for a minute or two.
5. Add the shrimp, soy paste, bouillon cubes, and 1/4 cup of water (set the remaining water aside). Stir then cook for about 3 minutes; the shrimp should begin to turn pink.
6. Turn the heat to high. Mix the remaining water with the cornstarch; stir until the cornstarch is completely dissolved. Pour the cornstarch mixture into the pan, stirring constantly to prevent lumps from forming. Cook for a minute over high heat; the mixture should start to thicken.
7. Turn the heat to low. Add the cooked spaghetti noodles to the pan. It’s easier if you use a pair of tongs to mix the pork mixture with the noodles. Once the noodles have heated through, remove from the heat and serve.
This is dated forever ago, but this is what it used to look like in 1940’s & 50’s!!! And it tasted fantastic!!! I can’t wait to cut the recipe in half, since it won’t freeze well, and there’s just me! Then, I’m gonna try it!!! Thank you for posting this!!!
Made this tonight n my family loved it, it was delicious thank you.
I’m glad you liked it. Thanks for stopping by! 🙂
Hi Annie, Thank you for sharing your Recipes I tried and made your Chop Suey. I made it for launch to take to work and everyone loved it. This is my first time to make this and it is Delicious!! Thanks again for sharing.