Prep: 10 mins
Cook: 10 mins
recipe by @the.sunnystudio
This was almost the quickest & easiest dinner to make. Perfect for having company over and preparing a light summer meal, that is still satisfying.
Fresh mushrooms are a great alternative to mince when seasoned and flavoured well. Using mushies brings in fibre, brain-boosting benefits and antioxidants. Topping this dish with chopped pineapple and brazil nuts added an extra element of crunch and acidity, creating a nice balance of umami (savoury) and sweetness!
- 1 head organic iceberg lettuce
- NutriSoy Organic Tofu 100g (optional)
- 2 x punnets Organic Mushrooms
- 2 tbsp. Niulife Cocomino Teriyaki
- 2 tbsp. Spiral Tamari or Soy Sauce
- 1/4 cup water
- 1 brown onion (finely diced)
- 1 organic lime
- 2 cloves organic garlic (chopped)
- Organic Potato & Bean Thread Noodles
- 1cm knob fresh ginger (grated)
- Handful OWN Organic Brazil nuts
- 1/2 cup chopped organic pineapple
- Pop all the mushrooms into a food processor and blitz for 30 seconds to make a ‘mince’. Otherwise, finely chopping will work just as well.
- Set a frying pan to medium heat, add a tablespoon of olive oil and the onion and garlic. Cooking until translucent.
- Add the mushroom ‘mince’ (and crumbled tofu if using) to the pan with grated ginger, and Niulife Aminos, and soy sauce, adding the water little bits at a time, so not to waterlog the mushrooms. Let simmer for 10 minutes.
- Prepare the noodles according to packet instructions, add to the frying pan with the mushroom mix. Stir in well.
- Rinse individual lettuce leaves well in a colander.
- Using the lettuce as ‘bowls’, fill each leaf with your San Choy Bow mixture, top with chopped Brazil nuts and chopped pineapple.