08 May Ditch The Weeknight Meal Struggle With This Quick And Easy Recipe

Coming home from a long day at work and sometimes what feels like an even longer commute, the last thing you want to think about is what to have for dinner. Are we right or are we right?

Making uncomplicated and meals can be where you’re going wrong during the week. Although a well thought out, 50 ingredient recipe sounds pretty darn tasty, ain’t nobody got time for that!

We teamed up with Yogaholics dietician and foodie, Emily Hardman to share some tasty, super easy and uber-healthy meals. As a result, you’ll be brimming with weeknight meal ideas.

So, what’s on the menu tonight? San Choy Bau.

Why is it nutritious?

This healthy version of everyone’s takeaway favourite, San Choy Bau is quick to whip up and easily made healthy with a few of the usual suspects in your fridge. Full of fresh ingredients like zucchini, carrot and soy sauce, this dish contains vital nutrients like vitamin K, B6, magnesium, healthy fats and carbohydrates.

It’s so quick and easy to whip up that making extra for lunch is a no brainer.

Recipe

Serves: 4-6

Ingredients:

  • 1 iceberg lettuce
  • 50-100g dry vermicelli noodles
  • 1 garlic clove, minced
  • 1 tsp. ginger, minced
  • 3 spring onions/scallions, finely sliced
  • 500g lean mince (beef, turkey, chicken or pork)
  • 3 carrots, grated
  • 1 zucchini, grated
  • 225g canned water chestnuts, drained and roughly chopped
  • 3 tbsp. soy sauce
  • 2 tbsp. oyster sauce
  • 1 tbsp. sesame oil
  • Fresh coriander
  • Sesame seeds

 

Method:

  1. Place the lettuce leaves into a large bowl and cover with cold water. Place in the refrigerator until required.
  2. Cover vermicelli noodles in boiling water for two minutes and then drain once cooked. Roughly chop noodles and set aside until required.
  3. Heat sesame oil in a large frying pan on medium-high heat. Add garlic, ginger and spring onions. Stirring for one minute.
  4. Add your choice of mince to the pan. Stir fry for five minutes or until lightly browned.
  5. Add the carrot, zucchini and water chestnuts to the pan. Stir fry for two to three minutes.
  6. Stir through the soy and oyster sauce for two to three minutes.
  7. Add vermicelli noodles and stir. Transfer filling into serving bowls.
  8. Drain lettuce and place onto a serving platter.
  9. To serve, fill lettuce cup with filling and top with coriander and sesame seeds.

 

TIPS:

  • This recipe is perfect for leftovers. Instead of making lettuce cups, serve the mixture on a bed of finely chopped iceberg lettuce. This is an easy and mess-free way to enjoy lunch the following day.
  • This recipe works well with a variety of lean minced meat options.

 

Check out more of Emily’s recipes and tune back in for these monthly shares. Don’t forget, put your yoga skills into practice when eating by keeping up with your flow at home using Yogaholics.

 

Recipe by Emily Hardman



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