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San Chow Bow

This is a perfect mid-week meal as it is quick and easy to put together. As my in-house food tester so rightly put it, they are nice and light but filling at the same time. We don't eat a lot red meat these days for health reasons and I must admit chicken and fish gets a bit repetitive after a while so I have to get creative. These are little flavour bombs and you definitely don't miss the red meat. You can use any veg you like really but just chop them up relatively small.

Serves 4


1/2 yellow pepper, finely chopped

1/2 red pepper, finely chopped

1/2 red onion, finely chopped

50g courgette, finely chopped

75g water chestnuts

40g vermicelli noodles

2 tbsp. oil

500g turkey mince


1 tbsp. tastepeddler cashew chilli crisp oil*

1 tsp. hoisin sauce

1 tbsp. soy sauce

1/2 tsp. maple syrup or honey

1/2 tsp. sesame oil

For serving

Lettuce leaves, 2 per person should do

1 scallion, sliced

1/2 red chilli, chopped


  1. Bring a saucepan of water to the boil. Add the vermicelli noodles. Cook according to the packet instructions. It should take 3-4 minutes. Drain and set aside.

  2. Heat a frying pan and add one tablespoon of oil. Add in the veggies and sauté. Remove from the pan and set aside.

  3. Add the 2nd tablespoon of oil and then the mince. Brown off the mince and then re-add the veggies stirring through. Stir in the noodles.

  4. Mix all the sauce ingredients in a bowl and stir into the pan with the mince and veggies.

  5. Serve in the lettuce leaf cups and sprinkle with scallions and the red chilli. If you are game and like more spice, add a little more of the chilli crisp oil.

* This cashew chilli crisp oil is amazing. Get your hands on some over at:

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