Primal San Choy Bow

When I used to go to Chinese restaurants (which I avoid now since 99% of the dishes are covered in uber-sugary sauce), I’d always order San Choy Bow as an appetizer. I got a craving for it this week, so tonight I tried a primal take on San Choy Bow, using this recipe as a base for my meat version and this recipe for the vegetarian version (using mushroom & eggs for the protein). I loved the result, and especially loved the spicy kick from the sambal oelek (newly purchased!).

Here’s the final recipe for my version:

Primal San Choy Bow

Pamela Fox

Published 05/05/2011

Primal San Choy Bow


  • 500g minced chicken
  • 1/2 onion, chopped
  • 1 tsp ginger, minced
  • 2 cloves garlic, crushed
  • 1/2 cup chicken stock
  • 2 tbsp sesame oil
  • 1/2 cup water chestnuts, drained
  • 1/4 cup bamboo shoots, drained
  • 1 cup kelp noodles, drained
  • 2 tbsp soy sauce
  • 1 tbsp sambal oelek (chili sauce)
  • 8 iceberg (or cabbage) lettuce leaves


  1. If you want the noodles to be crispier, heat oil in a pan and fry the noodles for 5-10 minutes.
  2. Heat sesame oil in a frying pan or wok. Add onions, ginger, garlic, and stir fry for 1-2 minutes.
  3. Add chicken mince and cook until cooked through.
  4. Add chicken stock and chili sauce.
  5. Add water chestnuts, bamboo shoots, noodles, and soy sauce. Simmer.
  6. Serve in individual lettuce leaf cups.

Prep Time: 00:10

Cook time: 00:10

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