San Choy Bow Bowls
These san choy bow bowls are a fun and fuss-free twist on a family favourite dish. The pork mince is cooked with crunchy water chestnuts and carrot in a savoury sauce and served over rice noodles and shredded lettuce. These bowls are packed with flavour and will be on the table in around 30 minutes!
Servings 4 servings
Calories 690kcal
Equipment
Ingredients
- 200 g rice noodles
- 2 tablespoons soy sauce or tamari for a gluten free option
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 3 tablespoons water
- 1 tablespoon neutral oil such as vegetable or canola oil
- 500 grams pork mince
- 3 cloves garlic minced
- 1 tablespoon fresh ginger finely grated
- 1 small brown onion finely diced
- 1 medium carrot grated
- 227 gram can water chestnuts drained and finely chopped
- 2 cups shredded iceberg lettuce
- ¼ cup roasted peanuts roughly chopped
- 1-2 fresh red chillies finely sliced
Instructions
- Cook the rice noodles according to packet instructions. Drain and rinse under cold water to stop them sticking together. Set aside.
- In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, sesame oil and water until combined. Set aside.
- Heat the oil in a large frying pan over medium-high heat. Add the pork mince and cook, breaking it up with a spoon, until browned and cooked through.
- Add the garlic, ginger and onion to the pan. Cook for 2–3 minutes, stirring regularly, until fragrant and softened.
- Stir in the carrot and water chestnuts. Cook for a further 3–4 minutes until slightly softened but still with a bit of crunch.
- Pour the sauce over the pork mixture and stir well to combine. Allow to simmer for 2–3 minutes until the sauce reduces slightly and coats the pork.
- Divide the rice noodles between bowls. Top with the shredded iceberg lettuce, then spoon over the hot pork mixture.
- Scatter over the peanuts and fresh chilli, and serve immediately.
Notes
Gluten Free Option: Use tamari instead of soy sauce and ensure your oyster and hoisin sauces are labelled gluten free.
Nut Free Option: Simply omit the peanuts.
Allergens: This recipe contains soy, gluten (unless using gluten free alternatives), peanuts and shellfish (oyster sauce).
Nutrition
Calories: 690kcal | Carbohydrates: 63g | Protein: 28g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 90mg | Sodium: 914mg | Potassium: 731mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2738IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 3mg
