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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Lamb San Choy Bow

Finger-licking good lettuce wraps stuffed with lamb and noodles are super-easy when you use a Marion’s Kitchen San Choy Bow kit, and they are  ready to eat in just 20 minutes.

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

4

Ingredients

1 x Marion’s Kitchen San Choy Bow, which includes:

– VERMICELLI NOODLES

– SAN CHOY BOW SAUCE

– WATER CHESTNUTS

– CRUSHED PEANUTS

2 tbsp vegetable or canola oil

500g (about 1 lb) lamb mince

2 spring onions (scallions), ends trimmed, finely sliced

12 lettuce or cabbage leaves

Steps

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 in a wok or large frying pan over medium-high heat. Add mince and cook 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!

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