Recipe

San choy bow noodle bowls

Feb 27, 2013 1:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

San choy bow noodle bowls
  • 100 gram rice vermicelli noodles
  • 1 lebanese cucumber, finely chopped
  • 4 iceberg lettuce leaves, thickly shredded
  • 500 gram pork mince
  • 1 carrot, cut into matchsticks
  • 2 clove garlic, crushed
  • 2 teaspoon grated fresh ginger
  • 227 gram can water chestnuts, drained, chopped
  • 1/3 cup bought san choy bow sauce
  • 4 green onions, thinly sliced diagonally
  • 1/2 cup water

Method

San choy bow noodle bowls
  • 1
    Soak noodles in boiling water in a heatproof bowl for 5 minutes; stir to separate strands. Drain; return to bowl. Add cucumber and lettuce; toss to combine.
  • 2
    Meanwhile, heat a frying pan over high heat. Add mince; cook, stirring to break up lumps, for 5 minutes or until browned. Add carrot, garlic, ginger, water chestnuts, sauce, half the onion and 1/2 cup water; bring to the boil. Reduce heat to moderate; simmer, stirring occasionally, for 2 minutes or until sauce reduces and carrot softens.
  • 3
    Divide noodle mixture among serving bowls. Top with mince mixture. Serve sprinkled with remaining onion.

Notes

You can make your own san choy bow sauce by mixing 2 tablespoons soy sauce with 2 tablespoons oyster sauce. You can use beef or chicken mince instead of pork mince. Make ahead: Cook mince mixture a day ahead. Cover, then refrigerate.

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