This san choy bau recipe is a super quick, fun and healthy dish that will win over even the fussiest of eaters... This recipe combines the best free range pork mince with spring veg, vermicelli noodles and hoisin sauce to make a delicious 20 minute meal.
20 Minutes. Dairy Free. Sugar Free. Healthy Asian cooking.
400g free range premium pork mince
2 cloves of garlic
1 medium carrot
1 single serve vermicelli noodles
1/2 tablespoon gluten free soy sauce
2 tablespoons oyster sauce
1/2 tablespoon rice wine vinegar
1/2 tablespoon sugar
2 spring onion
4 sprigs coriander
1/2 iceberg lettuce
Put the noodles in a heatproof bowl. Cover with boiling water from kettle and set aside for 5-6 minutes or until tender. Taste to check, drain and rinse under cold water.
Trim the lettuce from the stalk to loosen leaves and create cups. Rinse and place in a bowl covered in cling wrap. Peel and grate the ginger. Finely chop the garlic, celery and spring onions. Half and finely slice the mushrooms. Peel and grate the carrot. Roughly chop the coriander. Set aside.
Heat wok or pan over a high heat. Add a tablespoon of oil, half of the spring onions, celery, ginger and garlic. Cook for 20 seconds, then add the carrot and mushrooms, cook for another 30 seconds Next add the pork mince and stir fry breaking up the mince as it browns. Cook for 2-3 minutes. Add the hoisin, season generously and cook for another 30 seconds. Finally, add the drained noodles and half the coriander. Mix well, remove from the heat.
Divide the pork mince mixture between the lettuce cups and garnish with the remaining spring onion, coriander and peanuts.
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