These San Choy Bow bowls are a simple, family-friendly reimagining of the classic lettuce-cup dish. Ground pork is cooked with crunchy water chestnuts and grated carrot in a savory sauce, then served over rice noodles and shredded lettuce. Full of texture and flavor, these bowls come together in about 30 minutes—perfect for busy weeknights.
San choy bow is a much-loved recipe, but if you’re not keen on folding lettuce cups, this bowl version is for you. All the same flavors and textures are here—savory pork, crisp water chestnuts and bright aromatics—only served in a fork-friendly bowl with rice noodles and shredded iceberg lettuce. It’s quick, satisfying and likely to become a regular in your dinner rotation.
This version is straightforward to prepare and appeals to both adults and kids, making it a reliable option for a weeknight meal.
Key Ingredients
The ingredient list is short and pantry-friendly—many items are likely already on hand.
Quantities and the full ingredient list are included in the recipe section below.
- Pork mince – ground pork is flavorful and affordable; ground turkey or chicken can be substituted for a leaner option.
- Rice noodles – rice stick noodles or vermicelli work best for texture and quick cooking.
- Sauce – a blend of soy sauce, oyster sauce, hoisin and sesame oil builds the savory, slightly sweet base. Use tamari for a gluten-free soy alternative.
- Garlic and ginger – fresh gives the best aromatic lift, but jarred minced options work in a pinch.
- Water chestnuts – these add the essential crunch that makes the dish feel authentic; drain and finely chop.
- Iceberg lettuce – shredded as the cool, crisp base that echoes traditional lettuce cups.
- Toppings – crushed peanuts and sliced fresh chilli are classic. You can also finish with lime wedges, fried shallots or fresh cilantro if you like.
Step-by-Step Instructions
Step 1: Cook rice noodles according to package directions. Drain and rinse under cold water to prevent them sticking. Set aside.
Step 2: Whisk together soy sauce (or tamari for gluten-free), oyster sauce, hoisin, sesame oil and a little water in a small bowl. Set aside.
Step 3: Heat a splash of neutral oil in a large frying pan over medium-high heat. Add the pork and cook, breaking it up, until evenly browned and cooked through.
Step 4: Add garlic, grated ginger and diced onion; cook 2–3 minutes until fragrant and softened. Stir in grated carrot and chopped water chestnuts and cook 3–4 minutes more so they soften slightly but keep some bite.
Step 5: Pour the prepared sauce over the pork mixture and stir to combine. Let it simmer briefly until the sauce reduces slightly and coats the meat.
Step 6: Divide the noodles between serving bowls, top with shredded lettuce, then spoon over the hot pork mixture. Scatter with chopped peanuts and sliced chilli and serve immediately.
Tip: Rinsing rice noodles under cold water after cooking stops them sticking together and makes assembling the bowls much easier.
Storage Instructions
Store any leftovers separately: keep the pork mixture in one airtight container and the noodles and lettuce in another. Refrigerate for up to 2–3 days.
Reheat the pork gently in a pan over low heat or in short bursts in the microwave, then assemble bowls just before serving.
The cooked pork mixture freezes well on its own for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator and reheat thoroughly before serving.
Recipe FAQs
Yes. Ground chicken or turkey work well. For a vegetarian version, try crumbled firm tofu or a textured vegetable protein substitute and adjust seasonings as needed.
No, the base recipe is mild and family-friendly. Add fresh sliced chilli, chilli flakes or a drizzle of chilli oil if you want heat.
Use tamari instead of soy sauce and choose oyster and hoisin sauces specifically labeled gluten free. Many other ingredients are naturally gluten free.
If you try this recipe, leave a comment and rating so others know how it went. Tag any photos you share on social media with the appropriate hashtag to show how you served it.
Recipe
San Choy Bow Bowls
Equipment
- Large frying pan
Ingredients
- 200 g (7 oz) rice noodles
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 3 tablespoons water
- 1 tablespoon neutral oil (vegetable or canola)
- 500 g (1 lb) pork mince
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 1 small brown onion, finely diced
- 1 medium carrot, grated
- 227 g (8 oz) can water chestnuts, drained and finely chopped
- 2 cups shredded iceberg lettuce
- 1/4 cup roasted peanuts, roughly chopped
- 1–2 fresh red chillies, thinly sliced (optional)
Instructions
- Cook rice noodles according to package instructions. Drain and rinse under cold water; set aside.
- In a small bowl combine soy sauce, oyster sauce, hoisin sauce, sesame oil and water. Set aside.
- Heat oil in a large frying pan over medium-high heat. Add pork mince and cook, breaking it up, until browned and cooked through.
- Add garlic, ginger and onion; cook 2–3 minutes until softened and fragrant.
- Stir in grated carrot and chopped water chestnuts; cook another 3–4 minutes so vegetables retain some crunch.
- Pour the sauce over the pork mixture, stir to combine and simmer 2–3 minutes until the sauce reduces slightly and coats the pork.
- Divide rice noodles between bowls, add shredded lettuce, then spoon over the hot pork mixture.
- Top with chopped peanuts and sliced chillies. Serve immediately.
Notes
Gluten-free option: Use tamari for soy sauce and ensure oyster and hoisin sauces are labeled gluten free.
Nut-free option: Omit peanuts or replace with toasted seeds.
Allergens: The recipe contains soy and may contain gluten and shellfish depending on sauces used; peanuts are included as a topping.
Nutrition
Calories: 690 kcal | Carbohydrates: 63 g | Protein: 28 g | Fat: 36 g
Nutritional information is an estimate and will vary based on ingredients and portion sizes.