This is an easy and tasty South-East Asian dish that can be a meal in itself or accompaniment to a larger meal. This variation was served with dumplings and a spicy dipping sauce.
Ingredients
- 100-150g vermicelli noodles
- 400g pork, chicken, turkey or beef mince (vegetarian version: firm tofu and mushrooms)
- 1/4 cup San Choy Bow sauce (can be made with Soy Sauce, garlic, ginger and little sugar)
- 2 tbsp vegetable oil
- 1/2 cup onion - finely chopped
- 4-8 lettuce or cabbage leaves
- 1/4 cup finely sliced spring onion
- 1/2 cup water chestnuts - finely chopped
- 1/4 cup crushed roasted peanuts
- 1 finely sliced chili - optional
Method
- Place vermicelli rice noodles in a heatproof bowl and cover with boiling water. Leave to soak for 5 minutes until soft.
- Drain noodles and rinse with cold water. Cut into short strips using scissors or a knife. Set aside for later.
- Heat oil over medium heat and fry mince until evenly browned.
- Pour in San Choy Bow sauce and mix through mince. Simmer for a couple of minutes to let the mince absorb that tasty sauce.
- Add the water chestnuts into the pan, toss to combine, then remove from heat.
- Place some softened noodles into the lettuce or cabbage leaves.
- Spoon mince mixture over the noodles and sprinkle with the crushed roasted peanuts and sliced spring onion.
Serves 4
