This recipe combines stir-fried seasonal veg with vermicelli noodles and hoisin sauce to make a deliciously healthy 20 minute meal everyone will enjoy.
20 Minutes. Get dinner on the table in no time with our vegetarian san choy bau.
2 x 50g Vermicelli bean noodles
1 brown onion
1 Iceberg lettuce
2 cups mushrooms
4 sprigs coriander
2 tablespoons oyster sauce
2 tablespoons crushed Peanuts
Fill kettle with water and boil. Put the noodles in a heatproof bowl. Cover with boiled water and set aside for 5 minutes or until tender. Drain and rinse under cold water.
Trim the stalk from the lettuce to loosen leaves. Rinse and place in a bowl then cover with cling wrap. Peel and finely dice the onion. Peel and grate the carrot. Roughly chop the mushrooms. Roughly chop the coriander. Set aside.
Heat wok or pan over a high heat with a drizzle of olive oil. Stir-fry onion for 2 minutes. Add the carrot and stir-fry for a further 2 minutes. Add mushrooms and season with salt and pepper. Stir-fry for 3 – 4 minutes. Add the oyster sauce and stir to combine. Toss the noodles through then remove from heat. Stir through the coriander and peanuts.
Divide mixture between lettuce leaves on plates. Use lettuce as edible bowls!
ABOUT THE COOK'S GROCER:
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
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