Samoan Sapasui (Island Soy-Ginger Vermicelli Chop Suey) – Authentic Samoa Recipe

Samoa’s beloved Sunday to’ona’i feast noodle dish glossy with ginger, garlic, and savory soy.

Country of Origin
🇼🇸 Samoa (Polynesia, Oceania)
Dietary Profile
omnivore
Prep Time
15 min
Cook Time
20 min
Difficulty
Easy
Signature Staples
Thinly sliced beef or chicken, Glass vermicelli noodles, Cabbage and carrots, Dark soy sauce, Fresh ginger

Ingredients for Samoan Sapasui (Island Soy-Ginger Vermicelli Chop Suey) (4 Servings)

  • 1.25 lbs (or 2.5 cups) thinly sliced beef or chicken, prepped into bite-sized pieces
  • 1.5 cups glass vermicelli noodles, washed and trimmed
  • 1 cup cabbage and carrots
  • 1 medium onion and 3 cloves garlic, finely minced with dark soy sauce
  • 1.5 tbsp traditional Samoa seasoning (fresh ginger, garlic, scallions)
  • 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs

Step-by-Step Cooking Instructions

  1. Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
  2. Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, dark soy sauce, and fresh ginger, garlic, scallions for 30 seconds.
  3. Add thinly sliced beef or chicken and glass vermicelli noodles, stir-frying briskly for 5–6 minutes until tender-crisp.
  4. Toss in the noodles along with a splash of reserved liquid so the Samoa sauce clings glossily to every strand.
  5. Finish with cabbage and carrots and serve piping hot.

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