1.6 tsp chopped fresh mint, plus extra for serving
2.4 tsp chopped fresh mint, plus extra for serving
.8 whole baby cos lettuce (about 20 leaves)
1.6 whole baby cos lettuce (about 20 leaves)
2.4 whole baby cos lettuce (about 20 leaves)
.4 whole lebanese cucumber, chopped
.8 whole lebanese cucumber, chopped
1.2 whole lebanese cucumbers, chopped
.4 handful peanut (to serve)
.8 handful peanut (to serve)
1.2 handfuls peanuts (to serve)
Method
Prepare the rice vermicelli following the instructions on the pack. Drain, then cut the vermicelli into short lengths and set aside.
Heat a dash of oil in a frying pan. Add the Tegel Fresh Chicken Mince and cook over medium high heat until golden. Add the garlic & 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, until the chicken is cooked. Stir in the vermicelli, spring onions and coriander. Allow to cool.
Spoon the chicken and noodle mixture into the lettuce cups and top with cucumber ribbons. Sprinkle over extra herbs, red chilli, radishes and peanuts to serve.
