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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 so that it can be enjoyed in a bowl with less mess!

Nutritional Info:

Energy: 2305kj (551Kcal)
Protein: 38g
Carbohydrate: 58g
sugars: 29g
Fat, total: 18g
saturated: 5g
Sodium: 1592mg
Contains: Gluten, Soy, Sesame, Peanuts, Wheat

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