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
600 g diced vegetables e.g. green beans, capsicum, peas
2 Tbsp chopped spring onion
2 Iceberg lettuce, separated into cups
2 Tbsp chopped fresh coriander or coriander sprigs
Prepare the rice vermicelli following the instructions on the pack. Drain, then cut the vermicelli into short lengths and set aside.
Heat the oil in a frying pan. Add the garlic and chicken mince and stir fry over high heat until golden on all sides, add soy sauce.
Add vegetables, mix well and cook over high heat for a further 3 to 5 minutes, until chicken is cooked.
Add vermicelli to the pan and fold it in. Stir-fry for a 2-3 minute, sprinkle with spring onion. Remove from heat to cool.
Spoon the mixture into lettuce cups. Garnish with coriander and serve.