Samoan Style Chop Suey
Tender beef, pork or chicken stir-fried with noodles, garlic, ginger, and vegetables, finished with soy sauce. A versatile, flavorful Samoan-style chop suey that’s quick to prepare.
Ingredients
- 2-3 pounds meat (beef, chicken or pork)
- 1 small onion finely diced
- 1 Tablespoon garlic minced
- 2 teaspoons ginger minced
- 1/4 cup olive oil or as needed
- 1 package long rice noodles (bean or rice noodles)
- 1 cup soy sauce (start with 1 cup, adjust to taste)
- 1-2 cups mixed veggies (optional; e.g., bell peppers, carrots, cabbage)
- cooked rice for serving
Instructions
- Prepare the Noodles: Soak the noodles in hot tap water until pliable. Cut them with kitchen shears to your desired length and drain.Sauté Aromatics: Heat oil in a large skillet or wok over medium-high heat. Add the onion, garlic, and ginger and sauté until fragrant and lightly browned.Cook the Meat: Add the sliced beef or chicken to the skillet and cook until browned and fully cooked.Add the Noodles: Stir the prepared noodles into the meat.Add Water: Using the noodle soaking bowl, fill halfway with lukewarm water and pour into the skillet. The water should cover the noodles but not submerge them. Cover the skillet, reduce heat to medium-low, and cook, stirring occasionally, until most of the water has evaporated.Season and Finish: Add soy sauce and stir to combine. Add the vegetables (if using) and cook for 2–3 minutes until tender-crisp.Serve: Serve hot over rice if desired.
Notes
- You can adjust the soy sauce to taste or add a splash of sesame oil for extra flavor.
- This dish is flexible — use whatever vegetables you have on hand.
- For a spicier version, add a pinch of red pepper flakes or sliced fresh chili.
- Leftovers store well in the refrigerator for up to 2 days and can be reheated in a skillet or microwave.
