Turkey San Choy Bow

INGREDIENTS:

• 500g Steggles Turkey Mince
• 125g vermicelli Noodles
• 2 garlic cloves, crushed
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp water
• 1 tbsp vegetable oil
• 2 baby cos lettuce, leaves separated
• 1 carrot, shredded
• 1 Lebanese cucumber, cut into long thin strips
• 1/2 cup coriander leaves
• 1/2 cup mint leaves
• 2 green onions, sliced lengthways
• 1 red chilli, thinly sliced
• 2 tbsp Asian fried shallots
• 2 tbsp toasted cashews, chopped
• lime wedge to serve

METHOD:

1 Place noodles in a heatproof bowl and cover with boiling water. Set aside to soak for 10 minutes or until soft. Drain and rinse well.
2. Combine garlic, ginger, soy, oyster sauce and water in a small jug.
3. Heat oil in a frying pan on medium. Add turkey and cook, stirring to break up any lumps, for 5 minutes or until brown. Add garlic and ginger mixture and simmer for 1-2 minutes until turkey is well coated.
4. Fill lettuce cups with noodles and turkey mixture. Top with carrot, cucumber, herbs, onion, chilli, crunchy shallots and cashews. Serve with lime wedges.

*Recipe from Steggles.