San Choy Bow



For 4 servings

  • 1 large iceberg lettuce, leaves carefully removed and kept intact 

  • 3 tbsp sesame oil

  • 250g tofu, pressed and crumbled 

  • 200g mushroom, finely copped (or processed in a blender into small pieces)

  • 1 white onion

  • 2 shredded carrots

  • 2 garlic cloves, minced 

  • 1 tbsp fresh ginger, grated 

  • approx. 150g rice noodles (any shape)

  • Optional toppings: chopped cashews (or peanuts), sesame seeds, chopped spring onion and chilli


  • 2 tbsp peanut butter

  • 2 tsp red curry paste 

  • juice from 1/2 lime 

  • 4 tbsp soy sauce

  • a few splashes of water to thin


  1. Begin with removing the leaves from the lettuce. Making sure to keeping them intact and not ripped. Once you have carefully removed the leaves place them in a large bowl with ice water until serving. 

  2. Put 1 tbsp of sesame oil in a pan and add your chopped onion. Cook for 5 minutes, until translucent. Next add the garlic and ginger and cook for another 2 minutes. 

  3. Now add the crumbled tofu, finely chopped mushrooms and shredded carrot. Cook for 15 minutes, until the mushrooms have released all of their juices and they have been absorbed.

  4. Meanwhile, make your sauce by combining all of the sauce ingredients. Add half the sauce into the tofu/mushroom mixture and leave half for serving! 

  5. Meanwhile, cook your rice noodles to packet instruction. Once done drain and run under cold water to stop them cooking. Place them in a bowl with 1-2 tbsp of sesame oil (to prevent them from sticking).

  6. Now assemble! Place a handful of the noodles in the bottom of the lettuce leaf, then add the tofu / mushroom mixture on top. Top with sauce and optional toppings!