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San choy bow bowls

Name: San choy bow bowls
Cook time: 20 min
Yield: 4
Cuisine: East Asia

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: 2,326kJ (556kcal)
Protein: 38g
Carbohydate: 54g
Sugars: 26g
Fat, total:19g
Saturated:5g
Sodium:1,101mg
Contains:Gluten, Peanuts, Sesame, Soy, Sulphites, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

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 capsicums into ½ cm strips discarding the core. 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 the noodles to the pan then 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 then season with salt and cook for 4-5 mins, breaking up any clumps with a wooden spoon. Pour in the hoisin glaze, add the sliced water chestnuts and cook for 1-2 mins.
TO SERVE:
Spoon the noodles and vegetables into bowls and top with the hoisin beef. Sprinkle over roasted peanuts and remaining spring onion. Mix together to eat.