Name: Vegetarian san choy bow
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

Ingredients

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

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.
Note

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Ingredients

Method

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