View the original recipe via:
SLICE the onions into rings. TRIM the ends of the mushrooms and cut them into halves or thick slices. RINSE the spring onions and slice them into large chunks. PEEL the carrots using a potato or vegetable peeler and cut into thin slices.
Do the same for the cloves of garlic. SLICE the red bell pepper into strips. SLICE the lean beef into bite-sized chunks. FILL the deep plate with corn starch and coat the chunks of beef into the corn starch, set aside.
HEAT up the wok on the highest setting, until smoking hot. This usually takes about 10 minutes, make sure to turn on your kitchen hood because it gets really smokey. ADD in the corn oil, then immediately add in the garlic and onions.
WOK for a minute, then add in the chunks of lean beef. COOK for a few minutes, depending on the thickness of the beef. ADD in the carrots, paprika and mushrooms, continue cooking for 5 minutes.
MEANWHILE fill the pan with water and bring to a boil. COOK the noodles according to the package. POUR in 1 tablespoon of oyster sauce and 3 tablespoons of soy sauce.
Lastly, add in the snow peas and spring onions. SERVE the chop suey with the cooked noodles into a nice deep bowl, enjoy!