Sapasui

Name: Sapasui
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Samoan
Ingredients: 250g bean thread (glass) noodles; 400g ground beef; 2 tbsp vegetable oil; 1 onion, sliced; 3 cloves garlic, minced; 2 carrots, julienned; 1 cup cabbage, shredded; 3 tbsp soy sauce; 1 tbsp fresh ginger, grated; 1 tsp sesame oil; Salt and pepper

Sapasui (sah-pah-SOO-ee)

Samoan Chop Suey

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 373 kcal

A beloved Samoan adaptation of Chinese chop suey featuring glass noodles stir-fried with vegetables and seasoned ground beef in a savory soy-ginger sauce.

Nutrition & Info

Protein 22.0g

Carbs 42.0g

Fat 13.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ soy ⚠ gluten

Equipment Needed

large wok or skillet pot for noodles

Presentation Guide

Vessel: large communal platter

Garnishes: sliced green onions

Accompaniments: steamed rice

Ingredients

250g bean thread (glass) noodles
400g ground beef
2 tbsp vegetable oil
1 onion, sliced
3 cloves garlic, minced
2 carrots, julienned
1 cup cabbage, shredded
3 tbsp soy sauce
1 tbsp fresh ginger, grated
1 tsp sesame oil
Salt and pepper

Instructions

1
Soak glass noodles in hot water 10 min, drain and cut into shorter lengths.
2
Heat oil in a large wok. Brown ground beef, breaking into small pieces. Drain excess fat.
3
Add onion, garlic, and ginger. Stir-fry 2 min until fragrant.
4
Add carrots and cabbage. Cook 3 min until slightly softened.
5
Add drained noodles, soy sauce, and sesame oil. Toss together 3-4 min until noodles absorb the sauce.
6
Season with salt and pepper. Serve hot.

💡

Did You Know?

Sapasui arrived in Samoa with Chinese laborers in the early 1900s and became so popular it is now considered a traditional Samoan dish served at every celebration.

Chef's Notes

Equipment Tips

large wok or skillet
pot for noodles

Garnishing

sliced green onions

Accompaniments

steamed rice

The Story Behind Sapasui

Sapasui exemplifies the cross-cultural exchange that shaped modern Samoan cuisine. Brought by Chinese immigrants who came to work in Samoa, the dish was adapted using locally available ingredients and became a staple at every Samoan gathering, from Sunday meals to weddings and funerals.

🕐 Traditionally enjoyed lunch or dinner, especially at gatherings 📜 Origins: Early 20th century, Chinese-Samoan fusion

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