Name: Miguel's Chicken San Choy Bow with vegetarian option
Total time: 30 min
Yield: 6
Ingredients: Iceberg lettuce, crisp and fresh; 200g rice vermicelli noodles; 1 tablespoon vegetable oil; 1 long red chilli, thinly sliced; 1 garlic clove, finely grated; Small knob ginger, finely grated; 3 teaspoons sesame oil; 1 tablespoon light soy sauce; 1 tablespoon hoisin sauce; 200g sliced water chestnuts, drained and roughly chopped; CHICKEN OPTION:; 300g chicken stir-fry strips; VEGETARIAN OPTION:; 250g firm tofu (not silken), cut into cubes; 1 cobb corn, husks and silks discarded; GARNISH:; 1 long red chilli, julienned and soaked in iced water; Handful crushed roasted cashews; 1/2 lime, juiced, plus extra lime cheeks to serve; Coriander leaves, to garnish; Handful bean sprouts, to garnish

Ingredients

Method

Serves : 6

Time needed : 30m

Difficulty : easy

Miguel Maestre shares a recipe that will tantalize your taste buds and add a burst of flavour to your meals. Introducing Miguel’s Chicken San Choy Bow, a dish that combines the savory goodness of chicken with the fresh crunch of lettuce cups. And for our vegetarian friends, we’ve got you covered with a delicious Vegetarian San Choy Bow option. Whether you’re a seasoned chef or a kitchen novice, this recipe is easy to follow and perfect for any occasion. Let’s dive into the world of vibrant flavours and healthy eating with Miguel’s mouth-watering creation!

Ingredients

Method

Ingredients

Iceberg lettuce, crisp and fresh

200g rice vermicelli noodles

1 tablespoon vegetable oil

1 long red chilli, thinly sliced

1 garlic clove, finely grated

Small knob ginger, finely grated

3 teaspoons sesame oil

1 tablespoon light soy sauce

1 tablespoon hoisin sauce

200g sliced water chestnuts, drained and roughly chopped

CHICKEN OPTION:

300g chicken stir-fry strips

VEGETARIAN OPTION:

250g firm tofu (not silken), cut into cubes

1 cobb corn, husks and silks discarded

GARNISH:

1 long red chilli, julienned and soaked in iced water

Handful crushed roasted cashews

1/2 lime, juiced, plus extra lime cheeks to serve

Coriander leaves, to garnish

Handful bean sprouts, to garnish

Ingredients

Method

For the Chicken San Choy Bow

1. Boil the kettle. Cut the cheeks from the lettuce and place in a bowl of iced water to crisp up for 5-10 minutes, then pat dry with paper towel.
2. Place noodles in a large heatproof bowl and pour over enough boiling water to cover. Soak for 5 mins, drain.

3.In a very hot large deep frypan or wok, add oil, chilli, garlic and ginger and stir-fry for a minute or until caramelised.

4. Add chicken stir- fry strips and stir-fry for 1 min.
5. Add sesame oil, soy, hoisin and water chestnuts. Remove from heat and stir to combine.
6. Serve the noodles and chicken mixture among lettuce cups. Top with fresh coriander, cashews, lime juice and bean sprouts.

For the Vegetarian San Choy Bow

1. Boil the kettle. Cut the cheeks from the lettuce and place in a bowl of iced water to crisp up for 5-10 minutes, then pat dry with paper towel.
2. Place noodles in a large heatproof bowl and pour over enough boiling water to cover. Soak for 5 mins, drain.

3. In a very hot large deep frypan or wok, add oil, tofu and corn, stir-fry for 1 min.

4. Add chilli, garlic and ginger and stir-fry for a minute or until caramelised. Add soy, hoisin and water chestnuts. Remove from heat and stir to combine.

5. Serve the noodles and tofu mixture among lettuce cups. Top with fresh coriander, cashews, lime juice and bean sprouts.

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