San Choy Bow Noodle Bowls Recipe

San Choy Bow Noodle Bowls

So yummy, you won't believe it's good for you! - by Jane Ash

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TIP! For a spicy taste, add 2 teaspoons hot chilli sauce to the combined sauces in Step 2. For a change, omit the lettuce and toss pork mixture through noodles to serve.

Ingredients

500g pork mince

2 carrots (300g), coarsely grated

4 green spring onions, thinly sliced

2 teaspoons fresh ginger paste

1 clove garlic, crushed

227g can water chestnut slices, drained, cut into thin strips

1/3 cup oyster sauce

2 tablespoons soy sauce

½ x 250g packet dried rice vermicelli

½ iceberg lettuce (300g), shredded

Toasted sesame seeds and extra soy sauce, to serve

Method

Heat a lightly oiled, large non-stick wok or large frying pan over a high heat. Add mince. Cook, stirring to break up mince, for about 7 minutes, or until browned.
Add carrots, onions, ginger, garlic and water chestnuts. Stir-fry, for about 2 minutes or until carrots are just tender. Add combined sauces. Stir-fry for a further 1 minute or until hot.
Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 2 minutes, stirring occasionally to separate strands. Drain. Cut into shorter lengths with kitchen scissors.
To serve, divide noodles, lettuce and pork mixture evenly among bowls. Sprinkle with sesame seeds. Serve with extra soy sauce.

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.