St Louis Noodle Parlor Chop Suey
Dive into the bold, savory flavors of St. Louis Noodle Parlor Chop Suey, a vibrant stir-fry medley that brings classic Chinese-American comfort to your table. This recipe harmoniously combines tender chicken thighs, pork tenderloin, and succulent shrimp with crisp vegetables like bok choy, celery, and carrots, all tossed in a velvety soy and oyster sauce. Perfectly balanced with fresh aromatics like garlic and ginger, the dish comes together in just 45 minutes, making it an ideal weeknight meal. Serve this hearty, flavorful chop suey over steamy white rice or egg noodles for a versatile, crowd-pleasing dinner that’s both nostalgic and satisfying.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 pound Boneless chicken thighs (sliced thinly)
- 0.5 pound Pork tenderloin (sliced thinly)
- 0.5 pound Shrimp (peeled and deveined)
- 1 large Yellow onion (thinly sliced)
- 2 stalks Celery (sliced diagonally)
- 2 medium Carrots (julienned)
- 2 cups Bok choy (chopped)
- 1.5 cups Bean sprouts
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 0.25 cup Soy sauce
- 2 tablespoons Oyster sauce
- 0.5 cup Chicken broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 cups Cooked white rice (or egg noodles as an alternative)
Instructions
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the sliced chicken thighs and pork tenderloin to the wok. Stir-fry for 4-5 minutes or until lightly browned, then remove and set aside.
In the same wok, add another tablespoon of oil and stir-fry the shrimp for 1-2 minutes until pink. Remove and set aside.
Add the sliced onion, celery, carrots, bok choy, and garlic to the wok. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the chicken, pork, and shrimp to the wok, then add the bean sprouts and grated ginger. Stir to combine.
In a small bowl, whisk together the soy sauce, oyster sauce, chicken broth, cornstarch, and water until smooth. Pour the sauce mixture over the meat and vegetables.
Stir everything together and allow the sauce to simmer for 2-3 minutes, or until thickened.
Season with salt and black pepper to taste.
Remove from heat and serve hot over cooked white rice or egg noodles.
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 1408 mg | 61% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 6.8 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 148 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1188 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
