Sapasui is American Samoa's beloved take on chop suey, brought by Chinese immigrants and made local with generous portions served at every church and community event. This sapasui (samoan chop suey) is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Served at the table it fills the room β steam rising, deep savory notes, the kind of plate people lean over. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special β humble enough for a weeknight, generous enough for company.
Serves 4
Toss beef strips with 1 tablespoon soy sauce and let sit 5 minutes.
Heat oil in a large wok over high heat. Stir-fry beef 3 minutes until browned. Remove and set aside.
In the same wok, stir-fry garlic and onion 2 minutes. Add cabbage and cook 2 minutes until slightly wilted.
Drain noodles and add to wok along with beef and remaining soy sauce. Toss vigorously over high heat 3 minutes until noodles absorb all the sauce.
Cut noodles with scissors before adding for easier eating.
Glass noodles cook very quickly β don't overcook or they become gummy.
Add a splash of sesame oil at the end for extra aroma.
Taste and adjust salt at the very end β flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Use chicken or pork instead of beef.
Add carrots and bell peppers for more color.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas β adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate up to 3 days. Add a splash of water when reheating to loosen the noodles.
Sapasui was introduced to Samoa by Chinese workers in the early 20th century and has since become one of the most popular dishes at Samoan gatherings worldwide.
They are thin, translucent noodles made from mung bean starch. Find them in Asian grocery stores labeled as bean thread or cellophane noodles.
Yes β most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum β what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving Β· 4 servings total
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