San Choy Bow Recipe - Marions Kitchen

Marion’s Kitchen San Choy Bow Recipe

San Choy Bow

ABOUT

MK Lamb San Choy Bow
My san choy bow makes eating your greens fun! Create a super tasty noodle stir-fry and then pile it all up into lettuce or cabbage leaves. Yum!

San Choy Bow

RECIPE GUIDE

IN THIS PACK

– vermicelli noodles
– san choy bow sauce
– water chestnuts
– crushed peanuts

SIMPLY ADD

– 2 Tbsp vegetable oil
– 500g pork, chicken, turkey or beef mince
– 1 spring onion, ends trimmed, finely sliced
– 12 lettuce or cabbage leaves

STEP 1
Place the VERMICELLI NOODLES in a heatproof bowl and cover with boiling water. Leave to soak for 3 minutes or until soft but not soggy. Drain noodles and rinse with cold water. Cut into short strips using scissors or a knife. Set aside for later.

STEP 2
Heat oil over medium heat and fry mince until evenly browned. Pour in the SAN CHOY BOW SAUCE and mix through mince. Simmer for a couple of minutes to let the mince absorb that tasty sauce.

STEP 3
Open up those crunchy WATER CHESTNUTS, drain away the liquid and pop them into the pan along with your softened vermicelli noodles. Toss to combine, then remove from heat.

STEP 4
Sprinkle mince mixture with the CRUSHED PEANUTS and sliced spring onion. Serve with lettuce or cabbage leaves and napkins for messy fingers!

San Choy Bow

INGREDIENTS

SAN CHOY BOW SAUCE: oyster sauce (water, sugar, salt, modified starch (1414), acidity regulator (338), oyster flavour (contains shrimp extract), colour (150d), thickener (415), preservative (202, 211)), ginger, dark soy sauce (molasses, water, salt, soya beans, wheat), coconut sugar, garlic, soy sauce (soy beans,water, salt), sesame oil, sugar, chives, carrot, Chinese five spice (cinnamon, coriander, bay leaves, star anise, allspice) black pepper, cardamom, colour (150d).

CRUSHED PEANUTS: peanuts.

WATER CHESTNUTS: water chestnuts (61%), water.

RICE VERMICELLI: rice (83%), tapioca starch, water.