Turkey San Choy Bow

Name: Turkey San Choy Bow
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Lunch box fillers
Ingredients: 500g Steggles Turkey Mince; 125g vermicelli noodles; 2 garlic cloves, crushed; 1 tablespoon grated ginger; 2 tablespoons soy sauce; 2 tablespoon oyster sauce; 2 tablespoons water; 1 tablespoon vegetable oil; 2 baby cos lettuce, leaves separated; 1 carrot, shredded; 1 lebanese cucumber, cut into long thin strips; Â½ cup coriander leaves; Â½ cup mint leaves; 2 green onions, sliced lengthways; 1 red chilli, thinly sliced; 2 tablespoons Asian Fried Shallots; 2 tablespoons toasted cashews, chopped; Lime wedges, to serve

A Turkey twist on the classic Chinese lettuce wrap

4SERVES

10MIN PREP

20MIN COOK

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INGREDIENTS

500g Steggles Turkey Mince
125g vermicelli noodles
2 garlic cloves, crushed
1 tablespoon grated ginger
2 tablespoons soy sauce
2 tablespoon oyster sauce
2 tablespoons water
1 tablespoon vegetable oil
2 baby cos lettuce, leaves separated
1 carrot, shredded
1 lebanese cucumber, cut into long thin strips
½ cup coriander leaves
½ cup mint leaves
2 green onions, sliced lengthways
1 red chilli, thinly sliced
2 tablespoons Asian Fried Shallots
2 tablespoons toasted cashews, chopped
Lime wedges, to serve

COPY TO CLIPBOARD

METHOD

Place noodles in a heatproof bowl and cover with boiling water. Set aside to soak for 10 minutes or until soft. Drain and rinse well.
Combine garlic, ginger, soy, oyster sauce and water in a small jug.
Heat oil in a frying pan on medium. Add turkey and cook, stirring to break up any lumps, for 5 minutes or until brown. Add garlic and ginger mixture and simmer for 1-2 minutes until turkey is well coated.
Fill lettuce cups with noodles and turkey mixture. Top with carrot, cucumber, herbs, onion, chilli, crunchy shallots and cashews. Serve with lime wedges.

500g Steggles Turkey Mince
125g vermicelli noodles
2 garlic cloves, crushed
1 tablespoon grated ginger
2 tablespoons soy sauce
2 tablespoon oyster sauce
2 tablespoons water
1 tablespoon vegetable oil
2 baby cos lettuce, leaves separated
1 carrot, shredded
1 lebanese cucumber, cut into long thin strips
½ cup coriander leaves
½ cup mint leaves
2 green onions, sliced lengthways
1 red chilli, thinly sliced
2 tablespoons Asian Fried Shallots
2 tablespoons toasted cashews, chopped
Lime wedges, to serve

COPY TO CLIPBOARD

Place noodles in a heatproof bowl and cover with boiling water. Set aside to soak for 10 minutes or until soft. Drain and rinse well.
Combine garlic, ginger, soy, oyster sauce and water in a small jug.
Heat oil in a frying pan on medium. Add turkey and cook, stirring to break up any lumps, for 5 minutes or until brown. Add garlic and ginger mixture and simmer for 1-2 minutes until turkey is well coated.
Fill lettuce cups with noodles and turkey mixture. Top with carrot, cucumber, herbs, onion, chilli, crunchy shallots and cashews. Serve with lime wedges.