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.
San choy bow
- 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
- In a medium bowl, submerge the vercimelli noodles in water, as directed on the packet.
- 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).
- Add the mince and stir until cooked.
- Meanwhile, place the carrots, zucchini, capsicum, coriander and macadamia nuts into a food processor and mix until well combined.
- Add the processed vegetables and chicken stock to the mince and stir through.
- Cover and cook for 10-15 minutes, stirring occasionally.
- Roughly chop the cooked vercimelli noodles into smaller pieces. Stir into the mince mixture.
- Stir in the soy sauce, honey and fish sauce.
- Season with salt and pepper.
- Serve in individual lettuce leaves.
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.