SAUSAGE SANG CHOY BOW

Ready in 30 mins Serves 4

3 cooked pork sausages, very finely chopped 1 Tbsp each soy sauce, oyster sauce, mirin and thai sweet chilli sauce

2 tsp fish sauce

1 tsp sesame oil

2 cloves garlic, finely sliced, or

½ tsp garlic powder

1 Tbsp coarsely grated fresh ginger or

1 tsp powdered ginger

125g mung bean or rice vermicelli noodles

3 Tbsp neutral oil

1 onion, finely chopped

1 large carrot, peeled and grated

2 spring onions, very finely sliced 30 torn mint leaves or coriander sprigs or a squeeze of coriander pesto About

20 small iceberg or cos lettuce leaves 1-2 limes, to serve (optional)

Mix soy sauce, oyster sauce, mirin, Thai sweet chilli sauce, fish sauce, sesame oil, garlic and ginger. When ready to cook, mix this through the sliced sausages and set aside. Place noodles in a bowl, cover with boiling water and allow to cool. Heat oil in a large, deep frying pan and cook onion until softened but not browned (5 minutes). Add the sausages in their sauce and simmer for 2-3 minutes to absorb the flavours. Remove from heat. Drain noodles, cut in several places for easy handling and add to the sauce with the carrot, spring onions and mint or coriander. Toss to combine. To serve, spoon into lettuce leaves, drizzle with lime juice and roll up.

Annabel says: Mix all the sauces with the ginger ahead of time and store in a sealed container. Pre-cook the sausages. If you don’t want to pack a grater, you just finely chop the carrot.