I absolutely love the fresh and crispy taste of San Choy Bow. It is such a delicious, nutritious and light dinner option. Not to mention, takes no more than 25 minutes to throw together. Unfortunately, most recipes are often loaded with the sticky and sugary sauces, so I have created this version to cure my cravings without the nasties and I honestly think this is the best one I have made to date…. And I am not being biased!! (Well trying not to be anyway!) I hope you enjoy it as much as my partner and I do! It has been on our weekly dinner rotation the last few weeks, we literally cant get enough of it!
Serves 2 + leftovers for lunches the next day
Ingredients:
- 1 tbsp ginger, freshly grated
- 1 tbsp garlic, finely sliced or organic minced garlic
- 2 spring onions, finely sliced
- 500g organic beef mince
- 1 large carrot, finely diced
- 2 small zucchinis, finely diced
- 1 small capsicum, finely diced
- 4 tbsp tamari
- 4 tbsp oyster sauce
- 1 long red chilli, finely sliced
- 2 tbsp olive oil
- 80g vermicelli noodles
- 6 large iceberg lettuce leaves, washed and dried
Method:
- Place noodles into a bowl and pour boiling water over the top. Soak for 15 minutes or follow instructions on the packet, drain and then cut into small strips.
- Heat olive oil in a frying pan over high heat, add in ginger, garlic and spring onion and cook for 5 minutes.
- Add in mince, breaking up the clumps and stir until browned. Add in carrot, zucchini, capsicum and chilli and stir, cooking for about 8 minutes.
- Add in tamari, oyster sauce and noodles and stir to combine.
- Spoon mixture into the lettuce cups and divide between the two plates. Garnish with coriander, smashed avocado or extra chilli.
*There will most likely be left overs of the mince and vegetable mixture, I like to cut up the leftover lettuce, put it in a container and then spoon the leftover mince on top for a delicious lunch the next day.
*Can swap out the beef mince for any other type of mince, or use extra veggies for a vegetarian option.
