Name: Chicken and noodle lettuce cups
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 175 gram dried rice vermicelli noodles; 2 teaspoon vegetable or peanut oil; 1 medium white onion, finely chopped; 3 celery sticks, finely chopped; 1 fresh long red chilli, seeded, finely chopped; 3 teaspoon finely grated fresh ginger; 550 gram chicken mince; 250 gram green beans, topped, cut into 3cm lengths; 1 1/2 tablespoon lemon or lime juice; 1 1/2 tablespoon fish sauce; 12 iceberg lettuce leaves, to serve; 2 teaspoon brown sugar; coriander leaves, to garnish

Ingredients

175 gram dried rice vermicelli noodles

2 teaspoon vegetable or peanut oil

1 medium white onion, finely chopped

3 celery sticks, finely chopped

1 fresh long red chilli, seeded, finely chopped

3 teaspoon finely grated fresh ginger

550 gram chicken mince

250 gram green beans, topped, cut into 3cm lengths

1 1/2 tablespoon lemon or lime juice

1 1/2 tablespoon fish sauce

12 iceberg lettuce leaves, to serve

2 teaspoon brown sugar

coriander leaves, to garnish

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 short lengths.

2.Meanwhile, heat a wok or large frying pan over high heat. Add oil; swirl to coat surface. Add onion and celery; stir-fry for 2 minutes or until golden. Add chilli and ginger: stir-fry for 1 minute more.

3.Add mince, cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until cooked and browned. Add beans: stir-fry for 2 minutes or until beans are tender. Add juice, fish sauce and sugar; 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, then serve at once.

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Ingredients

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