San Choy Bow

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!