Sapasui
The Quirky Foodster Team
Ingredients
- Glass (cellophane) noodles — 150 g (5 oz)
- Chicken or corned beef, sliced — 300 g (10 oz)
- Onion, sliced — 1
- Garlic, minced — 2 cloves
- Carrot, julienned — 1
- Cabbage, shredded — 150 g (5 oz)
- Soy sauce — 3 tbsp
- Vegetable oil — 1 tbsp
- Chicken stock — 500 ml (2 cups)
- Salt and black pepper, — to taste
Method
- Soak the glass noodles in warm water for 10 minutes until softened; drain and cut into shorter lengths.
- Heat oil in a large wok and stir-fry the onion and garlic until fragrant.
- Add the chicken or corned beef and cook until browned.
- Add the carrot and cabbage, stir-frying for 3-4 minutes.
- Pour in the stock and soy sauce, bringing to a simmer.
- Add the softened noodles and toss to combine, cooking 5 minutes until the noodles absorb the liquid.
- Season with salt and pepper and serve hot.
Introduction: Samoan-style chop suey: stir-fried glass noodles with vegetables and meat in a savoury soy sauce.
Cultural Background: Sapasui reflects the Chinese culinary influence brought to Samoa by traders and labourers in the nineteenth century, adapted with local ingredients into one of the islands’ most popular lunch dishes.
Tips: Don’t over-soak the noodles, or they will become mushy once cooked further in the sauce. Cut vegetables evenly for consistent cooking.
Variations: Add sliced sausage or shrimp for extra protein; a vegetarian version omits the meat and uses vegetable stock.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a covered pan over medium heat with a splash of water or stock to loosen the noodles.
Nutrition: Approx. 380 kcal, 22 g protein, 42 g carbohydrate, 13 g fat per serving.
FAQs:
Q: Can I use regular noodles instead of glass noodles?
A: Rice noodles can substitute, though the texture will differ slightly from the traditional dish.
Q: What is traditionally used, chicken or corned beef?
A: Both are common; corned beef gives a saltier, more affordable everyday version.
- Glass (cellophane) noodles — 150 g (5 oz)
- Chicken or corned beef, sliced — 300 g (10 oz)
- Onion, sliced — 1
- Garlic, minced — 2 cloves
- Carrot, julienned — 1
- Cabbage, shredded — 150 g (5 oz)
- Soy sauce — 3 tbsp
- Vegetable oil — 1 tbsp
- Chicken stock — 500 ml (2 cups)
- Salt and black pepper, — to taste
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