Traditional Sapa Sui (Samoan Chop Suey)

Recipe by cookingpompom
READY IN: 30mins


  • 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
  • 12
  • 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


  • 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!