Vegetarian san choy bow
May 27, 2013 2:00pm- 30 mins preparation
- Serves 4
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Ingredients
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
Method
Vegetarian san choy bow
- 1Soak 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.
- 2Add onion, carrot, sprouts, coriander, beans, corn and peanuts to noodles; toss to combine. Season with salt.
- 3Whisk juice, sauces and oil in a small jug; drizzle over noodle mixture. Toss to combine.
- 4Spoon noodle mixture into lettuce cups. Serve with lemon wedges.
Notes
Snipping noodles makes them easier to mix through the other ingredients.