San choy bau with cellophane noodles

Preparation info

  • Makes

    eight

    • Difficulty

      Medium

Appears in

Noodle

Noodle

By Terry Durack

Published 2002

  • About

With its minced meat, water chestnuts, mushrooms and bamboo shoots inside a crisp, fresh lettuce leaf, san choy bau manages to roll up all the principles of Chinese cooking in one neat little parcel. A relatively recent Hong Kong invention, it is universally loved for its multitude of textures, moving from crisp to soft to crunch. So I hope nobody will mind if I add one more texture in the form of noodles.