Samoan Chop Suey (Sapasui)

Place the rice vermicelli in a large bowl, cover with hot water to soak, and let sit for 10–15 minutes until translucent and soft. Drain, reserving 120 ml of the soaking water, and if needed, snip the noodles into shorter lengths with scissors.

Cut the beef into thin strips against the grain, dice the onion, thinly slice the carrot, cut the cabbage into strips, and cut the green beans into 3–4 cm pieces. Mince the garlic and grate the ginger.

Heat the oil in a large heavy-bottomed pot or deep skillet over medium heat. Add the onion and cook for 3–4 minutes until translucent.

Add the garlic and ginger and cook for another 2 minutes, stirring, to release their aroma without burning.

Add the beef, raise the heat to medium-high, and sear for 4–5 minutes until browned on all sides.

Add the cabbage, carrot, green beans, rice vermicelli, soy sauce, and the reserved water. Stir gently so as not to tear the noodles.

Cover with a lid and simmer over low heat for 5–6 minutes, then add the black pepper and stir. Cook for another 5–10 minutes until the vegetables are tender and the noodles have absorbed most of the liquid.

Remove the sapasui from the heat, let it rest for 2 minutes, and serve hot.