Glossy glass noodles with tender beef, onion, ginger, garlic and soy
Sapasui is Samoa’s much-loved adaptation of chop suey, built around bean-thread noodles that absorb a dark, savory broth. Versions differ from family to family, but beef, onion, garlic, ginger and soy are familiar foundations. It is commonly prepared in generous quantities for gatherings and reheats well for practical meal prep.
- Prep
- 25 mins
- Cook
- 30 mins
- Total
- 55 mins
- Serves
- 8
- Difficulty
- Easy
- Cuisine
- Samoan
The recipe
As an Amazon Associate I earn from qualifying purchases. Links marked “paid link” may earn a commission at no extra cost to you.
Before you start
Cover the glass noodles with room-temperature water for 10 minutes until flexible but not fully soft. Drain well and cut them into manageable lengths with kitchen scissors. Slice the beef across the grain and prepare all vegetables before heating the pot.
Ingredients
For the sapasui
Quantities change with servings; cooking times stay the same.
Equipment
- Wide heavy pot or large wok with lid paid link
- Large bowl paid link
- Kitchen scissors paid link
- Tongs or two wooden spoons paid link
- Chef’s knife paid link
- Cutting board paid link
- Digital kitchen scale paid link
Method
Heat half the oil in a wide heavy pot over high heat. Brown the beef in three batches, then transfer to a bowl.
Add the remaining oil and reduce the heat to medium. Cook onion for 5 minutes, then add garlic and ginger for 1 minute.
Return the beef. Add carrots, green beans, both soy sauces, stock, sugar and pepper. Bring to a lively simmer.
Cover and cook for 10 minutes until the beef is tender and the vegetables begin to soften.
Add the drained noodles and turn them repeatedly through the broth.
Simmer uncovered for 8–10 minutes, stirring from the bottom, until the noodles are tender and have absorbed most of the liquid.
Fold through scallions. Rest for 5 minutes, then loosen the noodles before portioning.
Chef’s notes
Soak rather than boil the noodles at the start. They finish cooking in the seasoned broth and absorb its flavor.
Cut long noodles with scissors after soaking so the finished sapasui is easier to mix and portion.
Use a wide pot. A narrow vessel makes the noodles clump and the bottom cook faster than the top.
Tips and variations
Some Samoan households use chicken or pork instead of beef; keep the same total meat weight.
For a darker color, add a little more dark soy rather than excessive light soy, which can make the dish too salty.
Reserve 150 ml stock when meal prepping and stir it into the noodles during reheating.
Do not overfill the dish with vegetables; the glossy noodles should remain central.
Serve with
Pile the glossy noodles on a wide communal platter and distribute the beef and vegetables evenly across the top.
Storage
Cool promptly and refrigerate for up to 3 days. Freeze in individual portions for up to 2 months. Reheat with a splash of stock or water, stirring gently until thoroughly hot.
Nutrition per serving (estimated)
- 560 kcal
- Calories
- 31 g
- Protein
- 67 g
- Carbohydrates
- 19 g
- Fat
- 4 g
- Fibre
- 9 g
- Sugar
- 1,150 mg
- Sodium
Allergens
Contains soy. Most soy sauce contains wheat and gluten; use certified gluten-free tamari if necessary and verify the stock.
Made it?
Rate this recipe. Your rating helps other cooks.
No ratings yet. Be the first.
Questions
What noodles are used for sapasui?
Bean-thread or mung-bean glass noodles are traditional and absorb the dark broth particularly well.
Is sapasui the same as Chinese chop suey?
It developed from Chinese influence but became a distinct Samoan gathering dish with its own family variations.
Why are my noodles dry?
They absorbed the broth before becoming tender. Add hot stock in small amounts and continue turning gently.
Can sapasui be made ahead?
Yes. Undercook the noodles by 1 minute and reserve some stock for reheating.
