San choy bow

If you follow me on Instagram, you would know that I’ve recently had a baby. Unfortunately he suffers from reflux and cows milk protein intolerance, which means I’ve been advised to eliminate dairy from my diet. As a result, I’ve had to be quite organised and plan our meals in advance (which can be quite difficult with a newborn) to ensure we are having a variety of different, yet delicious, dairy-free meals. This was super easy to make and is a fantastic light lunch or dinner idea now that the weather is warming up.

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San choy bow

Yield: 4
prep time: 10 Mcook time: 10 Mtotal time: 20 M


  • 3 shallots, roughly chopped
  • 1 tbsp. minced ginger
  • 2 tsp garlic paste
  • 1 tbsp. extra virgin olive oil
  • 1 kg lean mince (I normally use chicken or turkey)
  • 100g vercimelli noodles
  • 2 cups water
  • 2 carrots, grated
  • 1 zucchini, grated
  • 1 capsicum, roughly diced
  • 1 bunch corriander
  • 1/2 cup macadamia nuts
  • 1 cup chicken stock
  • 3 tbsp. soy sauce
  • 3 tbsp. fish sauce
  • 3 tbsp. honey
  • 1 iceberg lettuce


How to cook San choy bow

  1. In a medium bowl, submerge the vercimelli noodles in water, as directed on the packet.
  2. In a large pot or frying pan, heat the oil over a medium-high heat. Cook shallots, ginger and garlic until softened ( approx. 1 minute). 
  3. Add the mince and stir until cooked. 
  4. Meanwhile, place the carrots, zucchini, capsicum, coriander and macadamia nuts into a food processor and mix until well combined. 
  5. Add the processed vegetables and chicken stock to the mince and stir through.
  6. Cover and cook for 10-15 minutes, stirring occasionally. 
  7. Roughly chop the cooked vercimelli noodles into smaller pieces. Stir into the mince mixture.
  8. Stir in the soy sauce, honey and fish sauce.
  9. Season with salt and pepper. 
  10. Serve in individual lettuce leaves. 
Created using The Recipes Generator
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Hi, I’m Aspen, a university qualified teacher and nutritionist. As one of seven kids, a mum and ten years teaching experience, I understand just how challenging mealtimes can be. That’s why I’m so passionate about giving families a range of strategies to reduce fussy eating and make mealtimes an enjoyable family experience. I also work with schools doing incursions, parent information sessions and canteen menu assessment.