Sapasui (Samoan Chop Suey)
Bean thread noodles stir-fried with cabbage, carrots, onion, and either corned beef or chicken in a soy-seasoned sauce. It's a beloved potluck and family dish that turned a Chinese-influenced dish into a Samoan household staple.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Large wok or skillet
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 12
- carbs
- 38
- protein
- 18
- calories
- 340
Instructions
- 1
Soak the bean thread noodles in warm water for 10 minutes until soft and bendable. Drain and cut into shorter lengths.
- 2
Heat the oil in a large wok. Saute the onion and garlic until fragrant.
- 3
Add the corned beef and break it up. Cook for 3-4 minutes.
- 4
Add the carrots and cook for 2 minutes. Add the cabbage and cook until it just wilts.
- 5
Pour in the broth and soy sauce. Bring the liquid to a simmer.
- 6
Toss in the drained noodles to coat. Cook until they absorb the liquid and turn clear, about 5 minutes.
- 7
Top with green onion and serve hot.
Chef's tips
Soak the bean thread noodles only until soft and bendable. They will continue to soften once added to the hot pan.
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat in a skillet over medium heat with a splash of water to loosen the noodles.
Common mistakes to avoid
- •Soaking the noodles too long until they become mushy
- •Adding all the vegetables at once so some overcook before others soften
Serving suggestions
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