Family friendly San Choy Bau with noodles

Crispy cos lettuce leaves, try the our very own Peninsula Baby Cos

100g vermicelli rice noodles

1 tsp cornflour

1 tbs soy sauce

1 tbs sweet soy sauce

1 tbs oyster sauce

1 tbs Chinese cooking wine

2 tbs vegetable oil 2 garlic cloves,

crushed 3cm piece ginger grated

500 g pork and/or chicken mince

250g button mushrooms, sliced

1 – 2 savage local carrots, shredded

2 sticks celery, sliced

2 spring onions, diagonally sliced

fresh basil or mint to serve

Trim lettuce leaves to form cups. Soak noodles in boiling water for 10 minutes or until softened. Drain well. Mix cornflour and a little water together until smooth. Stir in sauces and cooking wine and set aside.

 Heat oil in a wok or large frying pan. Add garlic and ginger and stir-fry for 1 minute. Add mince and stir-fry for 2 minutes, breaking up lumps.

Add mushrooms, carrot and celery and cook for 2 minutes. Stir in sauce mixture and bring to the boil for 1 minute or until thickened slightly. Add noodles or serve separately and spoon into lettuce cups. Scatter with spring onion, fresh basil or mint and serve.