Vietnamese Mince and Vermicelli Bowls

Steps

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