SERVES 4 
INGREDIENTS:

500g Frozen San Choy Bau Mix

100g Pack Vermicelli Noodles

1 Carrot (grated)

1 Zucchini (grated)

2 tsp. Fish Sauce

2 TBLS Tamari

Juice of 1 Lime

1/4-Cup Coriander Leaves

1 TBLS Coconut Oil

1 Large Iceberg Lettuce (leaves peeled)

*Sriracha or Sweet Chilli Sauce

METHOD:

1. Either thaw San Choy Bow mix or defrost in the microwave.

2. Heat oil in a large non stick fry pan over a high heat, add San Choy bow mix and cook until completely cooked through.

3. Meanwhile, place vermicelli noodles in a heatproof bowl and cover with boiling water for 5 minutes or until cooked, strain, and cut into 2cm pieces. Set aside.

4. Mix through the carrot, noodles, zucchini, coriander, fish sauce, tamari and lime juice until all combined.

5. Spoon mixture into lettuce leaves and serves with a drizzle of sauce of your choice, fold or roll up lettuce cup, eat and enjoy!

*OPTIONAL