Name: Samoan-Style Chop Suey Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Samoan
Ingredients: 8 oz thin wheat vermicelli or bihon noodles; 1 tsp vegetable oil; 4 cups water for boiling; 2 tbsp vegetable oil; 1 medium yellow onion, thinly sliced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 lb boneless skinless chicken thighs, sliced thin; 3 cups green cabbage, shredded; 2 medium carrots, julienned; 1 1/2 cups fresh bean sprouts; 3 tbsp light soy sauce; 1 tbsp oyster sauce; 1 tsp dark soy sauce; 1 tsp sesame oil; 2 green onions, sliced; 1/2 tsp black pepper; Salt to taste

A beloved weeknight favorite across Samoa, this noodle stir-fry was adapted from American chop suey introduced during WWII and now features thin wheat noodles tossed with crisp vegetables and savory soy-ginger sauce. It's quick, comforting, and a staple at family tables and Sunday church gatherings.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

475 kcalCalories
13 gFat
2.5 gSaturated Fat
58 gCarbs
5 gFiber
6 gSugar
31 gProtein
880 mgSodium
560 mgPotassium
85 mgCalcium
3.5 mgIron
29 mgVitamin C
245 mcgVitamin A

Ingredients

For the noodles

8 oz thin wheat vermicelli or bihon noodles
1 tsp vegetable oil
4 cups water for boiling

For the stir-fry

2 tbsp vegetable oil
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 lb boneless skinless chicken thighs, sliced thin
3 cups green cabbage, shredded
2 medium carrots, julienned
1 1/2 cups fresh bean sprouts

For the sauce and garnish

3 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp sesame oil
2 green onions, sliced
1/2 tsp black pepper
Salt to taste

Directions

Bring 4 cups of water to a rolling boil in a pot, add the vermicelli, and cook for 3-4 minutes until just tender but still firm; drain, rinse briefly under cool water, and toss with 1 teaspoon of oil to prevent sticking.
Heat the 2 tablespoons of vegetable oil in a large wok or deep skillet over medium-high heat; add the onion, garlic, and ginger and stir-fry for about 45 seconds until fragrant.
Add the sliced chicken thighs to the wok and stir-fry for 5-6 minutes until the meat is browned on the outside and cooked through with no pink remaining.
Add the shredded cabbage and julienned carrots and stir-fry for 3-4 minutes, tossing frequently, until the vegetables are just wilted but still retain a slight crunch.
Stir in the bean sprouts, light soy sauce, oyster sauce, and dark soy sauce; toss everything together for 1 minute so the sprouts stay fresh and crisp.
Add the drained noodles to the wok and gently fold them into the chicken and vegetables using tongs or two spatulas, taking care not to break the delicate strands.
Drizzle the sesame oil over the noodles, season with black pepper and salt to taste, and give everything one final toss.
Transfer to a large serving platter or individual bowls, scatter the sliced green onions on top, and serve immediately while hot.

Cook’s Notes

In Samoa, canned corned beef is the most popular protein swap for chicken and gives the dish a salty, traditional flair.
Use bihon (rice stick) or mung bean vermicelli for the lightest, most authentic noodle texture.
Do not overcook the cabbage and bean sprouts; they should stay bright and slightly crisp for the classic Pacific Island mouthfeel.
For a richer Samoan touch, finish with a small splash of coconut milk just before serving.
Leftovers keep well in the fridge for 2 days; reheat quickly in a hot skillet with a splash of water to refresh the noodles.