Vegetarian san choy bau

Author: Megan Cameron-Lee

Photographer: Mark O'Meara

Serves: 2

Time to make: 10 mins

Ingredients

More weights & measures

400g button mushrooms, finely chopped
400g can no-added-salt lentils, rinsed, drained
1 tablespoon reduced-salt soy sauce
2 teaspoons fish sauce
1 teaspoon grated fresh ginger or purée
1 teaspoon crushed garlic
100g rice noodles
12 iceberg lettuce leaves (see tip)
3 spring onions, finely sliced, to serve
1 long red chilli, finely sliced, to serve

Instructions

Stay Awake

1 Heat 1 tablespoon of olive oil in a frying pan over a medium-low heat. Gently fry mushrooms for 4-5 minutes, or until just cooked through and quantity reduces by half. Add lentils.

2 Make a stir-fry sauce by combining soy sauce, fish sauce, ginger and garlic (you can add a little water). Add to lentil and mushroom mix and cook, stirring, until just heated through.

3 Meanwhile, cook rice noodles according to packet instructions. Drain and cut into short lengths.

4 Divide the rice noodles among the lettuce cups. Top with lentil and mushroom mix. Garnish with sliced spring onions and chilli.

Variations

Make it gluten free: Check soy and fish sauces are gluten free.

HFG tip

You’ll need 1 small or 1/2 large lettuce to get 12 leaves. Cut some of the larger leaves in half to make them more uniform in size.

Nutrition Info (per serve)

Calories 327 cal

Kilojoules 1370 kJ

Protein 14 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 40 g

Sugar 4 g

Dietary fibre 11 g

Sodium 770 mg

Calcium 90 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.