Ingredients
- 600g pork mince
- 1tsp sesame oil
- 1 pkt Lee Kim Kee San Choi bao sauce
- 200g rainbow slaw (carrot beetroot broccoli mix)
- 200g mushrooms
- 1/2 green capsicum
- 2 shoots of spring onion
- 1 iceberg lettuce
- 1 pkt sweet potato glass noodles
- 1 tsp sesame seeds
- 1 tsp minced garlic
Method
- Cut the capsicum and mushrooms
- Boil water and add glass noodles for 8 minutes
- In a large pan, cook pork mince in sesame oil and garlic
- Add capsicum, mushroom and rainbow slaw and stir til mushroom softens
- Add spring onion (cut with scissors directly over pan)
- Use tongs to move glass noodles into the frypan dish, toss for 1 minute on low heat
- Cut and tear iceberg lettuce into cups
- Serve and enjoy
Product used in recipe
- Lee Kum Kee - Ready Sauce For San Choy Bao Gluten Free
- Obap - Sweet Potato Noodles
