Crispy lettuce cups
Fill crisp iceberg lettuce with this seasonal vegetable and mince filling for a nutritious alternative to sandwiches or a wrap.
Makes about 12 lettuce cups (depending on size of lettuce leaves), serves 6
150g rice vermicelli
500g chicken mince
2 Tbsp canola oil
3 cloves garlic, crushed
4 Tbsp reduced-salt soy sauce
600g diced vegetables e.g. green beans, capsicums, peas
2 Tbsp chopped spring onion
2 iceberg lettuce, separated into cups
2 Tbsp chopped fresh coriander or coriander sprigs
Prepare rice vermicelli following the instructions on the pack. Drain, then slice into short lengths and set aside.
Heat oil in a frying pan. Add garlic and chicken mince and stir fry over a high heat until golden on all sides.
Add soy sauce and vegetables.
Mix well and cook over a high heat for a further 3-5 minutes, until chicken is cooked.
Add vermicelli to the pan and fold it in. Stir fry for a 2-3 minutes, then sprinkle with spring onion. Remove from the heat to cool.
Spoon mixture into lettuce cups. Garnish with coriander and serve.