Vietnamese Mince and Vermicelli Bowls

Steps

1. a full kettle to the boil.
2. Prepare vegetables. Remove core and seeds from first measure of capsicum and thinly slice; cut cucumber in half lengthways, remove seeds with a teaspoon then cut into thin sticks; thinly slice first measure of spring onion on an angle.
3. In a large, heat-proof, bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain. Drizzle with sesame oil to prevent noodles sticking and cut noodles in a few places to make them easier to eat. Return to bowl with bok choy and toss to combine.
4. Heat olive oil in a large fry-pan or wok on medium-high heat. Cook turkey mince for 2–3 minutes until browned, breaking up with a wooden spoon as it cooks. Add remaining capsicum and carrot and cook, stirring frequently, for 3–4 minutes, until tender.
5. Add all remaining Vietnamese mince ingredients to pan/wok and cook for a further 1 minute, or until combined and heated through.
6. In a small bowl, mix all Asian dressing ingredients until well combined.
7. Divide vermicelli between bowls and top with Vietnamese mince and vegetables. Drizzle over Asian dressing and sprinkle over chopped peanuts.