Recipe by Stardustannie
Make this part of your Asian banquet. I use Changs brand noodles. Don't add the noodles until you are ready to serve as they will loose their crunch.
Top Review by AmandaInOz
Yummy version of Sang Choy Bow at home! I substituted extra trim beef mince to cut down on the fat, and I served the spring onions and fried noodles at the table so they didn't get soggy. Quick and easy to throw together. Thanks Stardustannie! Made for PAC Fall 2007.
- 1 tablespoon peanut oil
- 750 g ground pork
- 2 garlic cloves, crushed
- 225 g water chestnuts, drained and finely chopped
- 1 teaspoon sambal oelek
- 1 tablespoon lime juice
- 1 medium red capsicum, chopped finely (pepper)
- 1 celery rib, chopped finely
- 2 tablespoons light soy sauce
- 2 tablespoons rice vinegar
- 100 g fried Chinese noodles
- 8 large iceburg lettuce leaves
- 2 spring onions, sliced thinly
Directions See How It's Made
- Heat oil in wok or large frying pan, stir fry pork and garlic for about 5 minutes or until pork changes colour and is cooked through.
- Stir in water chestnuts, sambal, juice,capsicum, celery, sauce and vinegar; cook stirring, until vegetables are just tender. Remove from heat; stir in noodles.
- Place two lettuce leaves on serving plates; fill with pork mixture and top with sliced spring onion.