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Chop suey recipe

2 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 (1 1/2lb) rice noodles
  • 1 x 340g tin corned beef, cut into small pieces
  • 125ml (4fl oz) dark soy sauce
  • 2 level tsp brown sugar

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

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

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