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Vegetarian san choy bau
Serves: 2
Time to make: 10 mins
Ingredients
- 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
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Instructions
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 327cal
-
Kilojoules 1370kJ
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Protein 14g
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Total fat 8g
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–Saturated fat 1g
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Carbohydrates 40g
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–Sugars 4g
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Dietary fibre 11g
-
Sodium 770mg
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Calcium 90mg
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Iron 5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
