1 x Marion’s Kitchen San Choy Bow, which includes:
SAN CHOY BOW SAUCE
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
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.
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.
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.
Sprinkle mince mixture with the CRUSHED PEANUTS and sliced spring onion. Serve with lettuce or cabbage leaves and napkins for messy fingers!