Turkey San Choy Bow
By Amy Crawford
It was the combination of a sultry summer and being constantly inspired by the I Quit Sugar team that led us to road testing a beautifully fresh recipe from the IQS 8 Week Program. Whilst these Asian flavours taste exotic and complex, this dish is super simple to prepare. A big tick of approval from us - let us know if you think so too!
You will need:
300 g turkey mince (or pork or chicken mince)
50g vermicelli noodles
1/4 cup coriander leaves
2 tablespoons tamari
1 tablespoon coconut oil
2 spring onions, finely sliced
6 large iceberg lettuce leaves
1 small carrot, grated
1 small zucchini, grated
1 long red chilli, finely sliced
3cm piece ginger, finely grated
2 teaspoons fish sauce
Juice of 1 lime
Pour boiling water over noodles and soak for 5 mins, until soft, then drain. Cut into 5cm lengths.
Heat oil in a frying pan over high heat. Add spring onions, ginger and mince and cook for 5 minutes, or until browned, breaking up any lumps with the back of a wooden spoon. Add carrot and zucchini. Cook for about 2 minutes. Add tamari, fish sauce, lime juice and noodles and stir to combine.
Spoon half the mince mixture into a lunchbox and set aside with 3 lettuce cups and half the coriander and chilli for lunch tomorrow.
Spoon remaining mixture into lettuce cups and top with remaining coriander and chilli.
Fancy some more summertime Asian inspiration? Our Thai Coconut Fish Tacos are one of the all time favourites - as voted by you.