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This recipe is loosely based off my Beef San Choy Bow recipe posted in 2014 but revamped with some new flavours. What I love about this dish is you can serve it as is, in lettuce cups, over steamed rice or alongside some delicious steamed veggies. It is so versatile (and SO delicious!). This is great served hot or cold! I love it cold the next day served with salad veggies.

I have cooked this in a large wok but utelised my thermomixer for some of the chopping. The reason for this is I prefer the final result. If you are wanting a TMX method for this, my Beef San Choy Bow recipe can be used as a rough guide. Note: there will be a much more liquid result.

This is a quick dish. I can have this on the table in 30 minutes so it is perfect for weeknights or those days you just want something easy ( so basically every night!).

 Some other quick meal ideas:


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Quick Chicken San Choy Bow

  • Serving Size: 4

  • Author: TRTLMT
  • Total Time: 30


Gather these

  • 2 Tbsp toasted sesame seeds
  • 1 small onion, peeled and quartered
  • 2 garlic cloves, peeled
  • 2cm x 2cm piece of ginger, peeled
  • 1 Tbsp sesame, peanut or coconut oil
  • 1 large carrot, cut into thin strips
  • 3 spring onions, sliced thinly plus 1 extra sliced to garnish
  • 2 Tbsp salt reduced soy sauce
  • 3 Tbsp oyster sauce
  • 3 Tbsp water
  • 1/4 tsp pepper
  • 1/2 bunch of coriander, leaves only for garnishing
  • 125g rice vermicelli noodles
  • 500g chicken mince
  • cos lettuce leaves
  • lime wedges


Then mix like this

  1. Boil jug. Place noodles into a large heatproof bowl and cover with boiling water. Allow to sit whilst cooking the meal. Your insulated server is perfect for this.
  2. Place onion, garlic and ginger into bowl. Speed 7 / 5 seconds. Alternatively just dice or grate by hand.
  3. Add mixture to a large wok or frying pan along with the oil. Cook for a few minutes over a medium heat until fragrant.
  4. Add the chicken mince and cook for a few minutes until starting to brown, breaking up any lumps.
  5. Add carrots.
  6. Add the sauces, water and pepper to the wok along with the spring onions and 1 tablespoon of the sesame seeds.
  7. Cook until chicken is cooked through and liquid is thickening.
  8. Drain rice vermicelli noodles and chop into smaller pieces with kitchen scissors.
  9. Add noddles to the chicken mix and mix with tongs to combine.
  10. Garnish with spring onions, remaining sesame seeds and coriander leaves. Squeeze a little lime over the chicken san choy bow for a little zing if desired.


  • You can add a chilli in step 3 if desired.


Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.



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