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Samoan sapasui glass noodles with beef, cabbage, carrot, celery, onion, and scallions.

Samoan Sapasui

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Samoan glass noodles with beef, cabbage, carrot, celery, onion, and a savory soy broth.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Samoan
Calories: 490
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Noodles and Beef
  • 12 oz dried glass vermicelli noodles
  • 1 1/4 lb beef sirloin cut across the grain into irregular thin strips
  • 2 tbsp neutral oil divided
  • 1 large yellow onion thinly sliced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger finely grated
Vegetables and Sauce
  • 4 cups green cabbage roughly sliced
  • 2 medium carrots cut into short sticks
  • 3 stalks celery sliced diagonally
  • 2 cups low-sodium beef stock
  • 1/3 cup soy sauce
  • 1 tbsp brown sugar
  • 1 tsp ground black pepper
  • 4 whole scallions thinly sliced

Equipment

  • Large wok or deep skillet
  • Large bowl
  • Tongs or cooking chopsticks
  • Chef's knife

Method
 

Soak the Noodles:
  1. Cover the glass noodles with cool water and soak for 15 minutes until flexible but still firm. Drain well and cut a few times with kitchen scissors.
Cook the Beef and Vegetables:
  1. Heat half the oil in the wok and sear the beef in two batches until just browned. Transfer to a plate.
  2. Add remaining oil, onion, garlic, and ginger. Cook for 2 minutes, then add cabbage, carrots, and celery and stir-fry for 4 minutes.
Finish the Sapasui:
  1. Add stock, soy sauce, brown sugar, pepper, and noodles. Simmer and turn gently for 5 to 7 minutes until the noodles absorb most of the liquid.
  2. Return the beef, toss for 2 minutes, and finish with scallions. Rest for 5 minutes before serving.

Nutrition

Calories: 490kcalCarbohydrates: 57gProtein: 32gFat: 15gSaturated Fat: 4gCholesterol: 70mgSodium: 1110mgFiber: 5gSugar: 9g

Notes

  • Stop cooking while a little liquid remains; the glass noodles continue absorbing it as the dish rests.
  • Refrigerate for up to two days and reheat with a small splash of stock.