| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 1 tablespoon sesame oil
- 8 Iceberg lettuce leaves
- 500 grams of chicken mince
- 1 large carrot
- 2 spring onions
- 2 cloves of garlic or crushed
- 2 cm knob of fresh ginger or crushed
- 1/3 cup water chestnuts
- 1 small packet rice noodles vermicelli
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame seeds
- cup ¼of fresh coriander
Ingredients
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Instructions
- Set 8 lettuce leaves in a bowl of cold water and a few ice cubes to crisp up and set aside
- Place the rice noodles in a bowl of water and soak as per the directions on the packet
- Finely dice the spring onions, garlic and ginger
- Wash coriander well and cut of the base/roots, finely chop the steams and roughly chop the leaves (keep separate)
- Cut off the end of the carrot and grate
- Finely chop the water chestnuts
- Heat sesame oil in a frying pan
- Sauté the onions, garlic and ginger in the pan for 1 minute
- Add the chicken mince and fry for a further 5 minutes
- Add the water chestnuts, soy sauce and honey and stir through for a further 2 minutes
- Remove the lettuce leaves from water and pat dry using paper towel
- Remove the noddles from the water, drain and then add to the frying pan with coriander roots and stir through the chicken/sauce mix
- Add the chicken/noodle mix to each lettuce cup
- Sprinkle with sesame seeds, coriander leaves and serve
- Eat and Enjoy!
Recipe Notes
Equipment
Chopping board
Small knife
Measuring cups and spoons
Frying pan
Wooden spoon
Grater
Optional Extras
1. For a vegetarian option, substitute the chicken with corn, tofu, mushrooms, capsicum or zucchini
2. Add some sweet chili sauce or chili when frying onions
3. Squeeze some lemon or lime juice for a little zesty zing
Adult Assistance
Using the frying pan
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