Cooked - Traditional Sapa Sui (samoan Chop Suey)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Traditional Sapa Sui (samoan Chop Suey)

6.0

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

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

½ cup soy sauce

2 tablespoons ketjap manis

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

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!

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir-fry

CuisineSamoan

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 106 weeks ago

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