Chicken and Noodle Lettuce Cups

Created by Jerry Doe

Serves: 4

Ingredients

• 175g dried rice vermicelli noodles
• 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
• 1½ Tbsp lemon or lime juice
• 1½ Tbsp fish sauce
• 2 tsp brown sugar
• 12 iceberg lettuce leaves
• Coriander leaves, to garnish

Method

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

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