Traditional Sapa Sui (Samoan Chop Suey)

• 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 1 teaspoon chicken stock powder or 1 teaspoon beef stock powder

1. In a large pan, fry the onion, garlic and ginger until the onion is translucent over a med/high heat.
2. Add and fry the meat for no more than 2 minutes It needs to be just seared. Stir so it doesn't burn.
3. 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).
4. 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).
5. Snip the noodles, you want each strand to be short.
6. Add the noodles plus 1 cup of the water from the noodles.
7. Add the remaining ingredients. It will look soupy - this is normal.
8. Stir and let simmer over a medium heart for 10-15 minutes.
9. Serve as is!

beans, oil, onion, gingerroot, mincemeat, soy sauce, water, soy sauce, ketjap manis, vegetables, chicken stock powder

Taken from www.food.com/recipe/traditional-sapa-sui-samoan-chop-suey-459380 (may not work)