san choy bow

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Delicious fresh Asian inspired meal. Beautifully flavoured chicken mince served in crisp lettuce leaves and eaten with your hands.

🍴Serves: 4-6 
🕒 Prep:  20 mins Cook : 20 mins

 

Ingredients

  • 2 tablepsoons sesame seeds
  • 125g rice vermicelli noodles
  • 1 small onion
  • 2 garlic cloves
  • 2cm x 3cm piece of ginger
  • 1 tablespoon sesame oil
  • 500g chicken mince
  • 1 large carrot
  • 1 zucchini
  • 1 red capsicum
  • 200g can of water chestnuts
  • 2 spring onions, sliced thinly plus 1 extra for garnish
  • 2 tablespoons salt reduced soy sauce (or Tamari for gluten free)
  • 3 tablespoons oyster sauce
  • 2 tablespoons water
  • 1/4 teaspoon pepper
  • 1/3 bunch of coriander, for garnishing, optional
  • 12 cos or ice-berg lettuce leaves

Directions

  1. Heat a pan and add sesame seeds, cook for 2 minutes, stirring often until toasted
  2. Place noodles into a large heatproof bowl and cover with boiling water, allow to sit whilst cooking the meal.
  3. Peel and dice onion, garlic and ginger
  4. Add mixture to a large wok or frying pan along with the oil
  5. Cook for a few minutes over a medium heat until fragrant
  6. Add the chicken mince and cook until it starts to brown
  7. Thinly slice or grate carrots and zucchini (if you have one, use a veggie noodler to noodle carrots and zucchini)
  8. Dice red capsicum
  9. Roughly chop water chestnuts
  10. Add carrots, zucchini, water chestnuts and capsicum to wok and mix
  11. Add the sauces, water and pepper to the wok along with the spring onions and 1 tablespoon of the sesame seeds
  12. Cook until chicken is cooked through and sauce starts to thicken
  13. Drain rice vermicelli noodles and chop into smaller pieces
  14. Add noddles to the chicken mix and mix to combine
  15. Wash and separate lettuce leaves
  16. Fill lettuce cups with chicken mix
  17. Garnish with spring onions, remaining sesame seeds and coriander leaves

Notes

If desired add a squeeze of lime juice on top before serving.

You can substitute sesame oil for peanut or coconut.

Add chili to step 3 for some heat.

Try adding cashews and bean sprouts at step 10 (note then this dish is no longer nut free).

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