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Chop suey recipe

4 ratings

Chop suey with corned beef is a family favourite in Tonga. The corned beef breaks up and may look a bit messy but it has a delicious taste. You can replace the corned beef with strips of steak if you like – just cook the beef with garlic and ginger before adding the vegetables. See method

Serves 6
30 mins
692 calories / serving

Ingredients

3 tbsp sunflower oil
2-3 cloves garlic, finely chopped
1 tbsp finely chopped fresh root ginger
500g (1lb) carrots, diced
3 red, green or yellow peppers, deseeded and diced
750g rice noodles
1 x 340g tin corned beef, cut into small pieces
125ml (4fl oz) dark soy sauce
2 level tsp brown sugar

If you haven't got rice noodles, try wholewheat instead

Each serving contains

Energy
2895kj
692kcal 35%
Fat
13g 18%
Saturates
4g 21%
Sugars
15g 16%
Salt
3.7g 62%

of the reference intake
Carbohydrate 117.8g Protein 23.5g Fibre 7g

Method

Heat the oil in a wok and cook the garlic and ginger over a medium heat for a minute.
Add the carrots and peppers and cook for another 5 minutes, over a low heat, stirring often.
Meanwhile, cook the noodles as instructed on the pack. Drain.
Add the corned beef to the vegetables and cook for another 2 minutes, stirring gently.
Add the noodles, soy sauce and sugar and stir to mix. Heat until simmering and serve immediately.

See more Beef recipes