Ingredients
Scale
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
Instructions
Then mix like this
- 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.
- Place onion, garlic and ginger into bowl. Speed 7 / 5 seconds. Alternatively just dice or grate by hand.
- Add mixture to a large wok or frying pan along with the oil. Cook for a few minutes over a medium heat until fragrant.
- Add the chicken mince and cook for a few minutes until starting to brown, breaking up any lumps.
- Add carrots.
- Add the sauces, water and pepper to the wok along with the spring onions and 1 tablespoon of the sesame seeds.
- Cook until chicken is cooked through and liquid is thickening.
- Drain rice vermicelli noodles and chop into smaller pieces with kitchen scissors.
- Add noddles to the chicken mix and mix with tongs to combine.
- 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.
Notes
- You can add a chilli in step 3 if desired.
Nutrition
- Serving Size: 4