Vietnamese Style Minced Chicken in Lettuce Cups

150g rice vermicelli
1 tsp oil
500g Tegel Lean & Lite Premium Mince
1 clove garlic, crushed
2 tsp grated fresh ginger
1 tbsp fish sauce
1 tbsp lemon juice
1/4 cup sweet chilli sauce
2 spring onions, chopped
2 tbsp chopped fresh coriander
Lettuce leaves
1 Lebanese cucumber, chopped

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 chicken mince and cook over medium high heat until golden. Add the garlic and ginger and cook for a further 2 minutes. Add the fish sauce, lemon juice and sweet chilli sauce and cook over medium heat for a further 2 to 3 minutes. Stir in the vermicelli, spring onions and coriander. Allow to cool.

Spoon the chicken and noodle mixture into lettuce cups. Top with cucumber and extra coriander.