In my opinion, no other Chop Suey satisfies a Chop Suey hankering.
20-35 minutes (it's a labour of love people)
- 1 packet soya vermicelli (bean thread) noodles
- 500-800g blade steak, cubed (I use about 450g for just us two, but for a larger family, I'd increase the amount. It is fine with less meat, if you want to save money!)
- 1 onion
- 6-8 cloves garlic
- 1/4 cup peanut oil
- Approximately 1 cup dark soy sauce
- (Cooked rice)
- Place vermicelli in a large bowl of hot water to soak.
- Cube steak, place in a dish and set aside.
- In a deep sauce pan (I use a dutch oven), sauté onion in peanut oil, then add garlic.
- Add steak and cook 10-15 minutes. (I take out a piece of meat and cut it to check the texture and colour.)
- While the steak is cooking, cut the now-softened vermicelli into smaller pieces with scissors.
- Add soy sauce and stir.
- Using a slotted spoon, add softened, cut vermicelli slowly, so that the mixture stays warm the entire time. Allow a little water content to come over with the noodles to dilute the recipe - it is quickly absorbed by the noodles and/or evaporated by the heat.
- Cook for a further 5-10 minutes, adding more water to taste, stirring occasionally to prevent sticking. Add more soy sauce, to taste.
- Serve...usually with rice (which helps to make the meal go further, and dilute the intensity of the dark soy sauce)...but for me, this is a waste of valuable stomach space reserved for second and third helpings of The Wondrous, fiercely-pursued Chop Suey of my youth.
Well...this can feed a family of 6-8 when accompanied with rice and taro etc., or it can serve a greedy 3-4 people, with some left-overs for some lucky human's lunch the next day. The noodles expand, so estimating the amount you'll produce based on the packet size isn't so effective. Haki and I polished this pot off on our own over two days...without rice. It was not sensible.
For the visual learners: