Quick & Easy

Chicken sang choy bow

chicken sang choy bow



1.Place noodles in medium heatproof bowl, cover with boiling water, stand 3 minutes, drain through a colander in sink. Using kitchen scissors, cut noodles into random lengths.
2.Heat oil in wok, stir-fry mince and onion until mince is browned, using the back of a wooden spoon to break up any large lumps. Add curry powder, stir-fry until fragrant. Add carrot, stir-fry until carrot softens.
3.Add sauces, shredded wombok and peas to wok, stir-fry about 2 minutes or until vegetables soften.
4.Divide wombok leaves among serving bowls. Toss noodles with mince mixture, divide among wombok cups.

Wombok is also known as chinese cabbage.


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