San choy bow bowls

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

with hoisin 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 COOK THE VEGETABLES:

Slice the roasted capsicum into ½ cm strips. Finely slice the spring onions on the diagonal. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the capsicum and cook for 2-3 mins. Add half the spring onion and noodles to the pan and cook for 1 min. Pour in the lime and soy drizzle and cook for a further 30-60 secs. Remove from the pan into a salad bowl and allow to cool slightly. Just before serving, toss through the mizuna and carrot noodles.
3. TO COOK THE HOISIN BEEF:

Respray the pan with oil and place back over a medium-high heat. Once hot, add the beef mince, season with salt and cook for 4-5 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.
TO SERVE:

Add the noodles and vegetables to a bowl. Spoon in hoisin beef on top of the noodles. Sprinkle with roasted peanuts and sprinkle over the remaining spring onions. Mix altogether to eat.