Chicken and Noodle Lettuce Cups

Name: Chicken and Noodle Lettuce Cups
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: fresh produce vermicelli , 250g; 2 tsp vegetable or peanut oil; 1 spring onion, finely chopped; 3 celery sticks, finely chopped; 1 long red chilli, seeded, finely chopped; 3 tsp finely grated fresh ginger; 500g chicken mince; 250g green beans, trimmed, cut into 3cm lengths; 1 ½ Tbsp lemon or lime juice; 1 ½ Tbsp fish sauce; 2 tsp brown sugar; 12 iceberg lettuce leaves; Coriander leaves, to garnish

10 minutes + 15 minutes

Serves 4

Summer Dinner Lunch Chicken Noodles Lunchbox

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Ingredients

fresh produce vermicelli , 250g
2 tsp vegetable or peanut oil
1 spring onion, finely chopped
3 celery sticks, finely chopped
1 long red chilli, seeded, finely chopped
3 tsp finely grated fresh ginger
500g chicken mince
250g green beans, trimmed, cut into 3cm lengths
1 ½ Tbsp lemon or lime juice
1 ½ Tbsp fish sauce
2 tsp brown sugar
12 iceberg lettuce leaves
Coriander leaves, to garnish

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Method

1. Soak noodles in a large heatproof bowl of boiling water for 5 minutes. Stir to separate strands, then drain. Using kitchen scissors, snip into shorter lengths.
2. Meanwhile, heat a wok or large frying pan over a high heat. Add oil and swirl to coat the surface. Add spring onion and celery, and stir-fry for 2 minutes or until golden. Add chilli and ginger, and stir-fry for 1 minute more.
3. Add mince and cook for 5 minutes or until browned. Add beans and stir-fry for 2 minutes or until beans are tender. Add lemon or lime juice, fish sauce and sugar, and stir-fry for 1-2 minutes or until combined. Stir in noodles.
4. Place lettuce cups on plates. Fill with chicken mixture. Sprinkle with coriander and serve.
Tip: You can replace chicken mince with pork mince.