Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Chop suey recipe

Chop suey recipe

3 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

  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.

See more Beef recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus