The combination of hot and cold, soft and crisp is a favourite with kids and adults alike. Just try stopping at one. It is very quick and easy to prepare, so don’t be put off by the long list of ingredients.

The perfect way to use leftover roast pork, but if you don’t quite have enough pork, don’t worry, just double the quantity of noodles, that will make it stretch a little further.


Ingredients (serves 4)

  • 50 g vermicelli rice noodles
  • 2 tablespoons coconut oil
  • 6 shitake mushrooms, chopped
  • 2 garlic cloves, finely diced
  • ¼ tablespoon ginger, grated
  • 2 stalks celery, finely diced
  • 1 carrot, grated
  • 500 g cooked pork
  • 225 g water chestnuts, chopped (1 tin)
  • 1 iceberg lettuce
  • 1 long red chilli, chopped (optional)
  • 6 spring onions, finely sliced
  • hoisin sauce to serve
  • SAUCE
  • 4 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • ½ tablespoon sesame oil
  • 2 tablespoons dry sherry or Chinese wine
  • 1 egg, beaten

Method

  1. Soak noodles in hot water for 3–5 minutes. When soft drain, rinse with cold water, and drain again.
  2. Finely chop pork in food processor.
  3. Heat coconut oil in frying pan or wok over high heat. Add mushrooms, garlic, ginger, celery and carrot, and cook stirring for 2 minutes. Chop noodles coarsely, add to pan together with cooked pork and water chestnuts, and cook for another 2 minutes, stirring so it doesn’t stick.
  4. Mix sauce ingredients in a bowl, add mixture to pan and cook for 5 minutes. Allow to cool a little to stop the lettuce leaves from wilting.
  5. Carefully separate the lettuce leaves, keeping them whole to form cups. Wash, and shake dry. Fill lettuce cups with pork mixture, top with spring onion and chopped chilli, and drizzle with hoisin sauce.


  • Always wanted to make this

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  • Looks a good option for veg too. Will be trying the veg option. Thanks for sharing.

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  • This has a lot of ingredients in it. I’m not sure my family would appreciate serving it on lettuce leaves though.

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  • Wow, uses a lot of ingredients. Thanks for sharing.

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  • oh yum, I’m making chicken san choi bow tomorrow. Can’t wait-one of my kids favourites. Like this version too.

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  • There seem to be many ingredients for this simple dish. I have chicken mince it the freezer and was thinking of doing something similar, but had no idea or direction as to how to make it. I might do a simpler version with the ingredients I know and have.

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  • sounds yum/…. am always wondering what to do with those slices of pork that sometimes come on special!

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  • oh I have this book, must look up this recipe!

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  • I love San choi bow, I haven’t made it for ages. Yours look delicious! Will have to make some soon

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  • Will have to try making these one day as they look amazing! Lots of ingredients, so will be interesting and fun! Thanks for sharing!

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  • I often make San Chow Bow, but this one looks a lot healthier than mine.

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  • Think I would quite like this without the pork, the noodles and the sauce…

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  • I love this type of dish. I would make this at home, but a little varied.

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  • Love this! Looks fresh and super healthy would be a hit in our household! Will be giving this a try asap.

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  • I love this recipe, I’m going to try it with prawns.

    Reply

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