Easy San Choy Bow

I recently cooked this San Choy Bow for my sister when we visited her in Darwin. She was keen to add some different meals to her cooking repertoire that were quick, easy and healthy.This recipe must have ticked all of the boxes as it has now become a regular part of her dinner rotation.

It hit our table this week as I've been working a couple of days a week and this is a great meal for nights you get home late and want dinner on the table in 20 minutes. 

I found brown rice vermicelli noodles at Woolworths, they are lower in kilojoules yet way higher in protein than the regular version.  They help make this meal way more filling than it looks. But you can leave the noodles out if they are not your thing or you could use zucchini noodles instead.

I've used chicken mince, but you could use pork or turkey mince instead.  

I've topped mine with sliced snow peas and chilli, you could use bean shoots or water chestnuts or peanuts or toasted sesame seeds to change things up.

And of course I added some veggies, in this case zucchini and mushrooms.  You could use a combination of carrot or capsicum instead.

If you don't peanut oil use what ever you have and you can omit the sesame oil.  However these are two great oils to have sitting in the cupboard as they make it easy to add some authentic flavour to your Asian dishes.

Easy San Choy Bow

Ingredients

• 500g chicken mince
• 2 garlic cloves, finely chopped
• 1 tbsp fresh ginger, grated
• 1 tbsp peanut oil (or oil of your choice)
• 1 zucchini, grated
• 5 large mushrooms, diced
• 3 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 100g brown rice vermicelli noodles
• handful snow peas
• 1/2 red chilli, finely chopped
• 1/2 red onion, diced
• 1 iceberg lettuce, separated into lettuce cups

Cooking Directions

1. Place noodles in a bowl and cover with boiling water. Let noodles sit for 5 minutes to soften and then drain.
2. Meanwhile, heat peanut oil in fry pan and saute garlic and onion for 2-3 minutes. Add chicken mince and cook until it starts to brown.
3. Add zucchini and mushroom, oyster sauce, soy sauce and sesame oil and cook for a further 2-3 minutes.
4. Add noodles to chicken and combine well.
5. Spoon chicken and noodle mixture into lettuce cups and top with snow peas and chilli to serve.

Enjoy!

Linking up with Lauren and Lucy for Fabulous Foodie Fridays

Keep smiling

Dani