Vegetarian san choy bow

  • 30 mins preparation
  • Serves 4
  • Print


Vegetarian san choy bow
  • 100 gram rice vermicelli noodles
  • 4 green onions, thinly sliced
  • 1 medium carrot, grated
  • 50 gram snow pea sprouts, trimmed
  • 1/3 cup chopped coriander leaves
  • 1 400g can soy beans, rinsed
  • 1 310g can corn kernels, rinsed
  • 1/3 cup finely chopped peanuts
  • 1/4 cup lemon juice
  • 1/4 cup sweet chilli sauce
  • 2 teaspoon soy sauce
  • 2 teaspoon vegetable or peanut oil
  • 8 iceberg lettuce leaves, trimmed
  • lemon wedges, to serve


Vegetarian san choy bow
  • 1
    Soak noodles in boiling water, in a large heatproof bowl, 5 minutes; stir to separate strands, then drain. Squeeze out excess water. Using scissors, snip noodles into shorter lengths; transfer to a large bowl.
  • 2
    Add onion, carrot, sprouts, coriander, beans, corn and peanuts to noodles; toss to combine. Season with salt.
  • 3
    Whisk juice, sauces and oil in a small jug; drizzle over noodle mixture. Toss to combine.
  • 4
    Spoon noodle mixture into lettuce cups. Serve with lemon wedges.


Snipping noodles makes them easier to mix through the other ingredients.

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