This version of Chop Suey, should be accredited to my mother. It was a favorite of mine as a child, as it was a great excuse to get my wee hands on fried rice noodles. I fear I have never come across these in the UK, though perhaps I have been looking in the wrong place.
This recipe uses water chestnuts and mushrooms as the vegetables, as they are often inoffensive to picky palettes... however you can substitute any vegetables you want. This recipe is just a guide.
You will need:
2 tins cream of mushroom soup, undiluted
1 lb ground beef
1 tin water chestnuts
1 cup mushrooms
Oil for frying
Rice noodles
1. In a medium saucepan, add mushroom soup. Set aside.
2. In a frying pan, brown and crumble ground beef. Drain fat. Add beef to mushroom soup.
3. Wipe out pan and add a couple tablespoons of oil. Fry mushrooms and water chestnuts.
4. Combine with other ingredients. Heat.
The most flavorful way is to serve over the aforementioned rice noodles, as they add a salty crunch. However, it may also be served over rice or egg noodles.
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