Finger-licking good lettuce wraps stuffed with lamb and noodles are super-easy when you use a Marion’s Kitchen San Choy Bow kit, and they are ready to eat in just 20 minutes.
1 x Marion’s Kitchen San Choy Bow , which includes:
– VERMICELLI NOODLES
– SAN CHOY BOW SAUCE
– WATER CHESTNUTS
– CRUSHED PEANUTS
2 tbsp vegetable or canola oil
500g (about 1 lb) lamb mince
2 spring onions (scallions), ends trimmed, finely sliced
12 lettuce or cabbage leaves
- Place the VERMICELLI NOODLES in a heatproof bowl and cover with boiling water. Leave to soak for 3 minutes or until soft but not soggy. Drain noodles and rinse with cold water. Cut into short strips using scissors or a knife. Set aside for later.
- Heat oil in a wok or large frying pan over medium-high heat. Add mince and cook until evenly browned. Pour in the SAN CHOY BOW SAUCE and mix through mince. Simmer for a couple of minutes to let the mince absorb that tasty sauce.
- Open up those crunchy Water Chestnuts, drain away the liquid and pop them into the pan along with your softened vermicelli noodles. Toss to combine, then remove from heat.
- Sprinkle mince mixture with the CRUSHED PEANUTS and sliced spring onion. Serve with lettuce or cabbage leaves and napkins for messy fingers!
