samoandinner

Sapasui

Name: Sapasui
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: samoan
Ingredients: 200 g glass noodles (bean thread), soaked in warm water 10 min and drained; 300 g beef or pork, thinly sliced; 3 tbsp soy sauce; 1 tbsp oyster sauce; 2 cups mixed vegetables (cabbage, carrots, spring onions); 2 tbsp vegetable oil

Samoan chop suey — glass noodles stir-fried with vegetables and soy sauce.

Prep

15 min

Cook

15 min

Servings

Difficulty

Easy

★★★★★

4.6(920 ratings)

#noodles#stir-fry#quick#soy-sauce

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About This Recipe

Sapasui is the Samoan interpretation of chop suey, brought by Chinese immigrants in the early 20th century and thoroughly adopted into local cuisine. Glass noodles are stir-fried with whatever vegetables are available, seasoned with soy sauce and oyster sauce, and often enriched with beef or pork.

Ingredients

Serves 4

200 gglass noodles (bean thread), soaked in warm water 10 min and drained
300 gbeef or pork, thinly sliced
3 tbspsoy sauce
1 tbspoyster sauce
2 cupsmixed vegetables (cabbage, carrots, spring onions)
2 tbspvegetable oil

Instructions

1
Stir-fry meat
Heat oil in a wok over high heat. Stir-fry meat until browned, about 3 minutes.
2
Add vegetables
Add vegetables and stir-fry 3 minutes until just tender.
3
Add noodles
Add drained noodles and toss to combine.
4
Season
Add soy sauce and oyster sauce. Toss well and cook 2 more minutes.
5
Serve
Serve hot, straight from the wok.

Pro Tips

→
Don't over-soak the noodles or they'll become mushy.
→
High heat is key — the wok should be smoking before you add the meat.

Variations

•
Make vegetarian with tofu.
•
Add a beaten egg for extra richness.

Storage

Refrigerate up to 2 days. Reheat in a hot pan with a splash of water.

History & Origin

Chinese labourers introduced chop suey to Samoa in the early 1900s; the dish evolved with local ingredients and is now considered quintessentially Samoan.

Frequently Asked Questions

What are glass noodles?

They are translucent noodles made from mung bean starch; sold dried and labelled 'bean thread' or 'cellophane noodles'.

Nutrition Facts

Per serving (320g) · 4 servings total

Calories380kcal

Protein22g

Carbohydrates48g

Fat11g

Fiber3g

Protein22g

Carbs48g

Fat11g

Time Summary

Prep time15 min

Cook time15 min

Total time30 min

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Instructions

Stir-fry meat

Heat oil in a wok over high heat. Stir-fry meat until browned, about 3 minutes.

Add vegetables

Add vegetables and stir-fry 3 minutes until just tender.

Add noodles

Add drained noodles and toss to combine.

Season

Add soy sauce and oyster sauce. Toss well and cook 2 more minutes.

Serve

Serve hot, straight from the wok.