Chicken and Noodles in Crisp Lettuce Cups

Serves 4


Ingredients:

2 Chinese dried mushrooms
105g cellophane noodles
1 tbsp vegetable oil
2 small red chilli peppers, seeded and chopped
2 cloves garlic, crushed
375g ground chicken
6 scallions, sliced
¼ cup (30g) canned bamboo shoots, finely chopped
¼ cup (60g) canned water chestnuts, finely chopped
juice of 1 lime
2 tbsp fish sauce
2 tbsp fresh mint, chopped
3 tbsp fresh cilantro, chopped
1 tbsp Asian sesame oil
1 small head butter or iceberg lettuce, leaves separated and trimmed
Thai sweet chilli sauce for serving


Method:

• Place mushrooms in small bowl, add boiling water to cover and let stand for 10-15 minutes. Drain and squeeze out excess liquid. Finely chop mushrooms, discarding tough stems.
• Soak noodles in boiling water for 10 minutes. Drain and set aside.
• In frying pan over medium-high heat, warm vegetable oil. Add chilli pepper and garlic and cook until aromatic, about 1 minute. Add ground chicken and mushrooms and cook, stirring occasionally, until chicken is browned, 4-5 minutes. Remove from heat and stir in noodles, scallions, bamboo shoots, water chestnuts, lime juice, fish sauce, mint, cilantro and sesame oil. Mix well.
• To serve, arrange lettuce leaves on individual plates. Spoon chicken mixture on leaves. Drizzle with chilli sauce.