Turkey San Choy Bow

Turkey San Choy Bow

It always amazes me how crazy it was that IQS and Paleo are often in the most dangerous fad diets list. You can get up to speed here on my thoughts on that if you fancy. It has spurred me to share with you a lovely recipe by the IQS team to illustrate my point. This isn’t sponsored. I haven’t been paid. I am just a big fan of justice and logic, thus the motivation to prove my point the best way possible: With a meal. Especially with a meal that is perfect for all that turkey that seems to be lying around in December leading up to Christmas.

You know that way that by the 3rd ‘turkey based’ meal you have with the left overs from your weekend get together, you are starting to find cardboard more appealing? Well, if you change up the flavours a bit, ie move over to an Asian or Moroccan or Greek herb / spice mix, then it can make it all shiny and new again.

Enjoy and of course, because I can’t leave recipes alone, I twisted a couple of things.

If you wanted to find out more about ditching your sugar addiction. The IQS crew run a great course or of course there’s Sarah’s e book and many digital & physical products (busy lady and team!) to take you through the program that way too. It’s one of the very few programs I like to recommend for the simple fact that peeled back from it’s catchy name, is essentially a Real Food appreciation blueprint. Simple.

Real Food. Happy bodies.


Turkey San Choy Bow Recipe

Prep Time7 minutes
Cook Time10 minutes
Total Time17 minutes
Servings: 2 persons


  • 1 tbsp coconut oil
  • 2 spring onions, finely sliced.
  • 3 cm piece ginger, finely grated.
  • 300 g turkey mince ***You can just fine chop leftover turkey meat from Christmas and toss in towards the end instead of the beginning, to not dry it out.
  • 2 tbsp tamari
  • 2 tsp fish sauce
  • juice of 1 lime
  • 1 small carrot, grated
  • 1 small zucchini, grated (omit this grated zucchini if you’re doing the zucchini noodles)
  • 6 large iceberg lettuce leaves.
  • 1/4 cup coriander leaves
  • 1 long red chilli, finely sliced
  • 50 g vermicelli noodles (I subbed this for zucchini noodles made from 1.5 fresh zucchinis with a spiraliser)


  • If you’re doing the rice noodles: Pour boiling water over noodles and soak for 5 mins, until soft, then drain. Cut into 5cm lengths. Otherwise, spiralise your zucchini and set aside.
  • Heat oil in a frying pan over high heat. Add spring onions, ginger and mince and cook for 5 minutes, or until browned, breaking up any lumps with the back of a wooden spoon. Add carrot and zucchini – either grated or the zoodles. Cook for about 2 minutes. Add tamari, fish sauce, lime juice and noodles and stir to combine.
  • Spoon mixture into lettuce cups and top with remaining coriander and chili.


Cook’s Notes
You can replace turkey with pork or chicken mince.
You can use purple cabbage cups for variation too. Super crunchy or steam them lightly and use them cooked.
Families: Double or triple this so that you have enough for a quick lunch a couple of days later.

Leftover Turkey San Choy Bow

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