Traditional Sapa Sui Samoan Chop Suey Recipes

SAMOAN SAPASUI RECIPE

Steps:

• Heat your peanut oil in a pan and on a medium heat add crushed garlic, chopped onion and ginger.
• Once the garlic starts to slightly brown, add your meat and carrots cut into matchsticks, and leave to cook.
• In a separate pot cook your vermicelli noodles according to the instructions on the pack.
• To the meat add your soy sauce, a cup of the noodle water and your stock cube, and let it simmer for 5 minutes.
• Once your noodles are cooked, snip them to around 5cm long and stir them in to the mix.
• If needed, add more soy sauce and water in small doses to get your required consistency.
• Add pepper to taste and serve.

TRADITIONAL SAPA SUI (SAMOAN CHOP SUEY)

Steps:

• In a large pan, fry the onion, garlic and ginger until the onion is translucent over a med/high heat.
• Add and fry the meat for no more than 2 minutes It needs to be just seared. Stir so it doesn't burn.
• Add the soy sauce and water (the water should almost cover the meat - not totally). Let simmer over a med. heat while you prepare the noodles (about 5 minutes).
• Prepare the noodles as per the pack instructions (place hot water in a bowl and add the noodles, let stand until they are re-hydrated and plyable).
• Snip the noodles, you want each strand to be short.
• Add the noodles plus 1 cup of the water from the noodles.
• Add the remaining ingredients. It will look soupy - this is normal.
• Stir and let simmer over a medium heart for 10-15 minutes.
• Serve as is!

SAPA SUI

Steps:

• Cut the meat into small pieces. Set aside.
• Heat a wok over medium heat and add the oil.
• Add the onion, garlic and ginger and mix well.
• Once the mixture begins to brown slightly, add the meat, carrot, bok choy and red bell pepper. Mix well and cook for 10 minutes, stirring regularly.
• In a separate saucepan, cook the cellophane noodles according to the package directions.
• To the meat, add the mushroom soy sauce, soy sauce, water and stock cube. Mix well and simmer over low to medium heat for 5 minutes.
• Once the noodles are cooked, cut them to about 2 inches (5 cm) long and add them to the mixture in the wok. Mix well.
• Add pepper to taste, sprinkle with scallions and cilantro before serving.

VEGAN SAPASUI (SAMOAN CHOP SUEY)

Steps:

• Crumble the tofu into a bowl. Stir the stock powder into the 1/4 cup hot water and add the soy sauce. Stir this through the crumbled tofu and set aside to absorb the flavour.
• Remove the noodles from the packet and soak in cold water (for about 10-15 minutes, while you get the rest of the dish together).
• Heat the vegetable oil in a large wok. Add the onion, ginger and garlic. Sauté until the onion is cooked.
• Add the marinated crumbled tofu and any remaining liquid in the bowl. Cook until any liquid is dissolved, at least 5 minutes.
• Add all the vegetables and the beef stock, soy sauce and ketcap manis. Simmer until the vegetables are just tender and the liquid has reduced to about half.
• Drain the noodles that you've been soaking in cold water and throw them in the wok. Stir well and cook for 2-3 minutes until the noodles are cooked and hopefully by this stage you shouldn't have too much liquid left in the wok. I recommend serving immediately - if you leave it hot in the wok the noodles will overcook and break up a lot (not that this matters very much!).