Sapasui (Tongan Chop Suey)

Name: Sapasui (Tongan Chop Suey)
Yield: 4
Cuisine: Tonga
Ingredients: Mung bean glass noodles — 200 g (7 oz); Sunflower oil — 2 tbsp (30 ml); Beef or pork, thinly sliced — 500 g (1 lb); Onion, sliced — 1; Garlic cloves, minced — 2; Carrots, julienned — 2; Cabbage, shredded — 1/2 head; Frozen mixed vegetables — 300 g (2 cups); Soy sauce — 80 ml (1/3 cup); Water or stock — 250 ml (1 cup); Sesame oil — 1 tsp; Black pepper — 1/2 tsp; Spring onions, sliced, to serve — 2

The Quirky Foodster Team

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Servings

Ingredients

Mung bean glass noodles — 200 g (7 oz)
Sunflower oil — 2 tbsp (30 ml)
Beef or pork, thinly sliced — 500 g (1 lb)
Onion, sliced — 1
Garlic cloves, minced — 2
Carrots, julienned — 2
Cabbage, shredded — 1/2 head
Frozen mixed vegetables — 300 g (2 cups)
Soy sauce — 80 ml (1/3 cup)
Water or stock — 250 ml (1 cup)
Sesame oil — 1 tsp
Black pepper — 1/2 tsp
Spring onions, sliced, to serve — 2

Method

Soak the glass noodles in warm water for 10–15 minutes until softened, then drain and cut into shorter lengths with scissors.
Heat the oil in a large wok or deep frying pan over high heat and stir-fry the meat for 5–6 minutes until browned.
Add the onion and garlic and stir-fry for 2 minutes until fragrant.
Add the carrots and cabbage and stir-fry for 4–5 minutes until softening.
Stir in the frozen mixed vegetables, soy sauce and water, and bring to a simmer.
Add the drained noodles and toss well to combine, cooking for 5–7 minutes, until the noodles have absorbed most of the liquid and softened fully.
Stir in the sesame oil and black pepper, taste and adjust seasoning, then scatter with spring onions before serving.

Introduction: Sapasui is Tonga's own take on Chinese chop suey, brought to the islands through Chinese immigration
and adapted with local ingredients and a heartier, more generous style of cooking.

Cultural Background: Sapasui is Tonga's own take on Chinese chop suey, brought to the islands through Chinese immigration
and adapted with local ingredients and a heartier, more generous style of cooking. It's a common dish at
family gatherings, made with glass noodles, meat and vegetables in a savoury soy-based sauce.

Tips: Cut the soaked noodles with scissors before adding them — this makes the dish much easier to serve and eat. Add a splash more water if the noodles absorb the liquid too quickly before they're fully tender.

Variations: Use chicken instead of beef or pork. Add sliced bean sprouts or bell peppers for extra crunch. A vegetarian version can be made by omitting the meat and using firm tofu and extra vegetables instead.

Vegetarian Sapasui: Replace the meat with 300 g (10 oz) firm tofu, cubed and pan-fried until golden before
adding to the dish. Use vegetable stock in place of water and continue as directed, adding extra shredded
cabbage and carrot for heartiness.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat in a hot wok or pan for a few minutes, adding a splash of water if the noodles have dried out.

FAQs:

Q: What are glass noodles?

A: Thin, translucent noodles made from mung bean starch, widely available at Asian grocers.

Q: Where did sapasui come from?

A: It reflects the influence of Chinese immigration in the Pacific, adapted with local ingredients and cooking styles.

Q: Is it usually a main dish or a side?

A: It works as either — a hearty enough dish to be a full meal, or served alongside other Tongan dishes at a larger spread.