Samoan chop suey, a soy-sauce-based noodle dish with glass noodles, chicken or corned beef and vegetables, adapted generations ago from Chinese plantation cooking and now a fixture at Samoan family gatherings.
Soak the noodles
Soak the glass noodles in warm water until soft and pliable, then drain and cut into shorter lengths.
10 minBrown the chicken
Heat the oil in a large pot and brown the sliced chicken with the onion and garlic.
7 minAdd carrots and stock
Add the julienned carrots, chicken stock and soy sauce, and bring to a simmer.
Simmer the base
Simmer until the chicken is cooked through and the carrots have softened.
10 minAdd cabbage and noodles
Stir in the shredded cabbage and the drained noodles, tossing to coat everything in the broth.
Simmer until noodles are silky
Simmer until the noodles turn glossy and translucent and most of the liquid is absorbed.
No reviews yet — be the first to cook it.