Sung choi bao salad

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How to make Sung choi bao salad

  • Yield : 4
  • Prep Time : 0:30
  • Cook Time : 0:15
  • Total Time : 0:45

Ingredients

  • 500g pork mince
  • 1 tablespoon finely grated fresh ginger
  • 1 x 200g can water chestnuts, drained, finely chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon sesame oil
  • 1 iceberg lettuce, leaves separated, finely shredded
  • 2 ripe tomatoes, cut into thin wedges
  • 2 Lebanese cucumbers, thinly sliced diagonally
  • 1 red onion, halved, cut into thin wedges
  • 1 x 100g pkt original fried noodles (Chang's brand)
  • 40g (1/4 cup) coarsely chopped toasted peanuts
  • Fresh coriander leaves, to serve

Method

  • Step 1 Heat a non-stick frying pan over high heat. Add the pork and cook, stirring, for 5 minutes or until pork changes colour. Add ginger and cook, stirring, for 2 minutes or until aromatic. Add water chestnuts, soy sauce, fish sauce, lime juice and sesame oil, and cook, stirring, for 5 minutes or until most of the liquid is absorbed. Set aside for 5 minutes to cool.
  • Step 2 Place the lettuce on a serving platter. Top with tomato, cucumber, onion and pork mixture. Sprinkle with noodles, peanuts and coriander to serve.

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