Miso Ginger Pork San Choy Bao With Vermicelli Noodles And Roasted Peanuts
GF | DF | SERVES: 4 | PREP: 15 mins | COOK: 10 mins
INGREDIENTS
Pork Mince
2 tsp sesame oil
2 garlic cloves, minced
3 spring onions, sliced white parts only (reserve green ends for serving)
½ bunch coriander, stems and roots sliced finely (reserve leaves for the service)
600g pork mince
½ cup Peko Peko Miso Ginger Dressing
Serving
2 baby cos lettuce, leaves separated, washed and drained
2 carrots, peeled and julienne
3 fresh spring onion (reserved green ends)
4 radish, thinly sliced into rounds
½ bunch coriander, leaves reserved from above
70g vermicelli noodles, cooked to pack instructions
½ cup chopped roasted peanuts
Extra Peko Peko Miso Ginger Dressing to drizzle as required
TO PREPARE
- To a hot wok add, sesame oil, garlic and spring onions and cook tossing for a minute until aromatic then add the pork mince and cook tossing until cooked off (approx 5 minutes).
- Add Peko Peko Miso Ginger Dressing and cook through (approx 1 minute). Remove wok from heat.
- Prepare remaining vegetables, noodles and peanuts.
- Serve the pork to the table in a large bowl alongside the veggies and noodles to allow the family to MYO their San Choy Bao by layering all ingredients into the lettuce cups as they choose. Drizzle additional Peko Peko Miso Ginger Dressing as you wish.
COOKS NOTES
- Swap the noodles for rice
- Swap pork mince for chicken mince
- Swap the chopped veggies for store bought slaw pack
