Sang choi bow is another great light Summer dinner that you can prep ahead. Prepare the chicken mince ahead of time and all you have to do is heat and serve. As always, I’ve included tips to make this dish more kid-friendly, or suitable for fussy eaters.


200g chicken mince per person

1 carrot, diced

1 stick celery, diced

2 garlic cloves, minced

3 fresh shitake mushrooms, sliced

2 tbps coconut oil

1tbsp rice malt syrup

juice of 1 lime

2-3 tbsp fish sauce (I like Red Boat brand)

Brown rice vermicelli noodles, cooked according to packet instructions and drained well

1 large iceberg lettuce

Cucumber ribbons, coriander, mint and spring onions to serve. Crushed peanuts optional.

Putting it together

  1. Add 1 tbsp coconut oil to a large wok or deep frypan on medium heat. Add minced garlic and fry 1 minute. Add sliced shitake mushrooms and toss until brown. Remove and set aside.
  2. Add the other tbsp coconut oil to the pan and heat. Add the chicken mince and fry until brown. Keep turning regularly to avoid large clumps. Add the carrot and celery and mix well.
  3. Mix the lime juice, fish sauce and rice malt syrup and add to the chicken in the pan. Stir through until fragrant. You can roughly chop the cooked noodles and add them to the chicken mix, or keep them separate and serve the mince on top of the noodles. Set chicken mix aside until serving time.
  4. Remove the outer leaves of the iceberg lettuce until you find nice cup shaped leaves. Wash and trim them with kitchen scissors. Pat dry with paper towel.
  5. Wash and chop all your herbs and keep them on a serving platter so that kids can add as much or as little as they like.
  6. Serve lettuce cup filled with chicken mince. If your child is resistant to lettuce, say that we’re just using it as a plate today. My boys think that’s cool and it wasn’t long until they started eating the ‘plate’!

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See more quick, easy, make-ahead Summer family recipes here:

Soba noodle salad with salmon 

Buddha bowls

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