San choy bau with cellophane noodles

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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.