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San choy bow recipe

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Ingredients

Adjust Servings:
100 g Rice Vermicelli noodles
Oil Oil spray
½ Garlic clove, crushed
1 cm fresh Ginger , peeled and grated
85 g lean Pork mince
¼ medium Cucumber , finely diced
1 small handful Bean Sprouts
¼ medium Carrots , grated
1 tablespoon chopped fresh Coriander
½ teaspoon reduced-salt Tamari or soy sauce
½ teaspoon Fish Sauce
2 teaspoons Lime Juice
½ teaspoon Honey
3 large cos Lettuce leaves, left whole, base trimmed

San choy bow recipe

  • 25 minutes
  • Serves 1
  • Medium

Ingredients

Directions

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Steps

1
Done

Place the noodles in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then loosen the noodles with a fork. Drain and refresh under cool running water. Drain well and set aside to cool slightly. When cool enough to handle, cut into shorter lengths.

2
Done

Heat a non-stick frying pan over medium–high heat and spray lightly with oil spray. Add the garlic, ginger and pork mince and cook for 5–7 minutes or until the pork is browned, stirring frequently with a wooden spoon to break the mince up. Transfer to a heatproof bowl and set aside.

3
Done

Add the noodles, cucumber, bean sprouts, carrot and coriander to the bowl containing the pork and stir gently to combine.

4
Done

Whisk the tamari or soy sauce, fish sauce, lime juice and honey together in a small bowl. Pour over the pork and noodle mixture and toss gently to combine.

5
Done

To serve, place the lettuce leaves on a serving plate and fill with the san choy bow mixture.

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Berry mousse parfait recipe
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Rice crackers with minted yoghurt recipe
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