San choy bow bowls

Name: San choy bow bowls
Cook time: 20 min
Yield: 2

with hoison beef and vermicelli

Ready in around 20 mins

RECIPE FACT:

We have modified a healthy Chinese dish where a lettuce leaf is filled, rolled up and eaten by hand to be enjoyed in a bowl with less mess!

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

Boil the kettle
1. TO COOK THE VERMICELLI NOODLES:

Place the vermicelli noodles in a bowl and cover with boiling water from the kettle. Leave to soak for 5-6 mins. Drain well into a colander and cut the noodle bunch a couple of times through the middle with kitchen scissors.
2. TO PREPARE THE VEGETABLES:

Place the baby cos leaves into bowls. Peel and grate the carrot. Slice the capsicum into ½ cm slices discarding the core. Arrange vegetables into bowls with the noodles. Finely chop the chives and set aside.
3. TO COOK THE HOISIN BEEF:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the beef mince, season with salt and cook for 3-4 mins breaking up the clumps with a wooden spoon. Pour in the hoisin glaze, add the sliced water chestnuts and cook for 1-2 mins. Stir through the chives and remove from the heat.
TO SERVE:

Spoon hoisin beef on top of the vermicelli noodles. Sprinkle with roasted peanuts. Pour over a little lime and soy drizzle and sprinkle over the chives. Mix altogether to eat.