Chicken and Noodle Lettuce Cups

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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How to Zest, Peel and Segment citrus

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.

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