Vegan Sapasui Samoan Chop Suey Recipes

Steps:

• In a large pan, fry the onion, garlic and ginger until the onion is translucent over a med/high heat.
• Add and fry the meat for no more than 2 minutes It needs to be just seared. Stir so it doesn't burn.
• Add the soy sauce and water (the water should almost cover the meat - not totally). Let simmer over a med. heat while you prepare the noodles (about 5 minutes).
• Prepare the noodles as per the pack instructions (place hot water in a bowl and add the noodles, let stand until they are re-hydrated and plyable).
• Snip the noodles, you want each strand to be short.
• Add the noodles plus 1 cup of the water from the noodles.
• Add the remaining ingredients. It will look soupy - this is normal.
• Stir and let simmer over a medium heart for 10-15 minutes.
• Serve as is!

Steps:

• Crumble the tofu into a bowl. Stir the stock powder into the 1/4 cup hot water and add the soy sauce. Stir this through the crumbled tofu and set aside to absorb the flavour.
• Remove the noodles from the packet and soak in cold water (for about 10-15 minutes, while you get the rest of the dish together).
• Heat the vegetable oil in a large wok. Add the onion, ginger and garlic. Sauté until the onion is cooked.
• Add the marinated crumbled tofu and any remaining liquid in the bowl. Cook until any liquid is dissolved, at least 5 minutes.
• Add all the vegetables and the beef stock, soy sauce and ketcap manis. Simmer until the vegetables are just tender and the liquid has reduced to about half.
• Drain the noodles that you've been soaking in cold water and throw them in the wok. Stir well and cook for 2-3 minutes until the noodles are cooked and hopefully by this stage you shouldn't have too much liquid left in the wok. I recommend serving immediately - if you leave it hot in the wok the noodles will overcook and break up a lot (not that this matters very much!).