Entree: Tonga – Sapasui (Tongan-style chop suey of soft vermicelli noodles with soy-seasoned meat and vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 8 oz (225 g) dried rice vermicelli noodles
- 1 lb (454 g) beef flank steak or sirloin, thinly sliced (approx. usable weight 1 lb / 454 g)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated (about 6 g)
- 2 medium carrots, julienned, about 1 1/2 cups (150 g)
- 2 cups (150 g) shredded cabbage
- 1 bell pepper, thinly sliced (about 6 oz / 170 g)
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) Worcestershire sauce (optional, common in island variations)
- 1 tsp (5 g) sugar
- 1/2 cup (120 ml) beef stock or water
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 2 green onions, thinly sliced for garnish
- Salt and pepper to taste

Instructions

1. Soak the rice vermicelli in warm water per package instructions until pliable (usually 5–7 minutes), drain and set aside.
2. Season the thinly sliced beef with a little salt and pepper. Heat 1 tbsp (15 ml) vegetable oil in a large skillet or wok over high heat. Quickly sear the beef in batches until browned but not fully cooked, about 1–2 minutes per side; remove and set aside.
3. Add the remaining 1 tbsp (15 ml) oil to the pan. Sauté the onion until translucent, about 3 minutes. Add the garlic and ginger and cook 30 seconds until fragrant.
4. Add the carrots, cabbage, and bell pepper and stir-fry 3–4 minutes until vegetables begin to soften but remain bright.
5. Return the beef to the pan. Stir in soy sauce, oyster sauce, Worcestershire sauce (if using), sugar, and beef stock. Bring to a simmer.
6. Add the drained vermicelli to the pan and toss gently to combine, allowing the noodles to absorb sauce for 1–2 minutes.
7. Stir in the cornstarch slurry to thicken the sauce slightly, then drizzle sesame oil and adjust seasoning with salt or more soy sauce as needed.
8. Cook another 1–2 minutes until everything is heated through and the noodles are soft and glossy.
9. Serve hot, garnished with sliced green onions.