TRADITIONAL SAPA SUI (SAMOAN CHOP SUEY)

Traditional Sapa Sui (Samoan Chop Suey) image

Provided by cookingpompom

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

250 g mung beans, vermicelli they are also called cellophane (found in the asian section of your supermarket) or 1 glass noodles
2 tablespoons oil
1 large onion, diced
2 -4 garlic cloves, crushed (or a good tablespoon of the prepared garlic in a jar)
1 tablespoon of fresh grated gingerroot (or 1 tb of ginger from a jar)
300 g mincemeat (all meats are fine, beef, chicken or pork) or 500 g of chopped meat (all meats are fine, beef, chicken or pork)
2 tablespoons soy sauce
2 cups water
1/2 cup soy sauce
2 tablespoons ketjap manis
2 -5 cups chopped vegetables, I love veggies so I added 5 cups (fresh or frozen)
1 teaspoon chicken stock powder or 1 teaspoon beef stock powder

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!