San Choy Bow Vermicelli
San Choy Bow Vermicelli is an Asian inspired dish that is generally considered traditional Chinese ‘finger food’ which is often served at New Year. But you can use it as an entree all year round or as a light dinner.
Ingredients:
- 500g Deagon Bulk Meats Beef Mince (or mince of your choice)
- Spring Onion
- 2 Garlic cloves – finely chopped
- 225g Water Chestnuts – canned
- 1/4 cup Oyster Sauce
- 1/3 cup Light SOy Sauce
- 1 Tbs Sesame Oil
- 250g Rice Vermicelli Noodles
- 1 bunch Butter Lettuce – leaves separated
- Crushed Peanuts (optional)
Method:
- In a saucepan of water, bring the vercelli to a boil. Cook until soft.
- Drain and rinse under cold water, using scissors to cut them up. Sit aside.
- Cook the mince until browned, then add garlic. Stir & cook for a further 3 minutes.
- Add oyster sauce, soy sauce & sesame oil, mix to combine.
- Add water chestnuts. Combine well.
- Lay out your lettuce bowls, add the noodles, mince mix.
- Sprinkle spring onion & crushed peanuts on top.
- Serve & enjoy!
Tips:
- Add mushrooms, capsicams, carrots – whatever you like. Cook accordingly
- To ensure the noodles don’t stick – Transfer cooked noodles to a dish filled with cold water or rinse under the tap in a strainer, then transfer back into the hot water, then drain. Got that tip from Masterchef!