Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons rice wine vinegar
- 2teaspoons rice malt syrup
- 1 small carrot, cut into matchsticks
- 1 small Lebanese cucumber,, cut into matchsticks
- 100grams dried vermicelli noodles
- 1tablespoons Woolworths extra virgin olive oil
- 1centimeters ginger, peeled, finely grated
- 400grams chicken mince
- 200grams Woolworths cup mushrooms, finely chopped
- 1/2 bunch spring onions, green and white parts separated, thinly sliced
- 2 cos hearts lettuce, leaves separated
Description
Perfect for kids and adults alike, the whole family will love these fresh, flavourful and nutritionally approved chicken san choy bow.
Method
Step 1 of 4
Combine vinegar and syrup in a medium bowl. Add carrot and cucumber, then toss to combine.
Set aside to pickle for 15 minutes.
Step 2 of 4
Meanwhile, cook noodles according to packet instructions. Drain and roughly chop.
Step 3 of 4
Heat oil in a large frying pan or wok over medium-high heat. Add ginger and stir-fry for 30 seconds or until fragrant. Add mince, mushroom and white part of spring onion, then stir-fry for 5 minutes or until chicken and mushrooms are golden and cooked through. Remove pan from heat, then add noodles and toss
to combine. Season with pepper.
Step 4 of 4
Spoon chicken mix into lettuce cups and serve topped with pickled carrot and cucumber, and green part of spring onion.
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