American Chop Suey

This is a great recipe for a crowd (double or quadruple recipe). Moogie used to make this for Christmas Eve open house in NH and served it with a big salad and French bread.

4-5 oz noodles
2 ½ c stewed tomatoes [diced]
¼ pound grated cheese [sharp cheddar]
¼ c canola oil [2 T olive oil]
½ c sliced onions [coarsely chopped]
½ c sliced celery [coarsely chopped]
½ c sliced green pepper [coarsely chopped]
¾ pound [very lean] ground beef
1-2 T soy sauce
½ t chili powder
1 t salt [omit or reduce]
1 t sugar
½ t pepper

Cook, drain and rinse noodles. Return to cook pot. Add tomatoes and grated cheese, stir over low heat til cheese is melted. Heat oil in heavy skillet. Add onion, celery and pepper. Simmer over low heat until soft and lightly browned. Add meat and continue to cook til brown. Add seasonings. [Drain excess fat and oil] and combine with noodle mix. Don’t overcook; noodles disintegrate.

VEGGIE/TOFU VARIATION

Instead of beef and soy sauce use:

1 pound of tofu, frozen, thawed and torn in small pieces

Marinated in:

2 T soy sauce or tamari
2 t tomato paste
1 T peanut butter
3/4 t onion powder
1/4 c water

Fry in
2 T peanut oil
until liquid is absorbed and tofu is browned

VEGAN VARIATION

Omit cheese from the Veggie Variation and serve on side for topping.

Reviewed 5/7/17