Monday Munchies Chicken noodle lettuce cups 0:10 To Prep 10min To Cook 10min INGREDIENTS 1 (about 220g) single chicken breast fillet 100g mung bean vermicelli 1 large carrot, peeled, coarsely grated 1 Lebanese cucumber, finely chopped 1 celery stick, trimmed, finely chopped 1/2 red capsicum, deseeded, finely chopped 1 tbs sesame seeds 1 tbs soy sauce 1 tbs sweet chilli sauce 8 small iceberg lettuce leaves, washed, dried Method Related Recipes Step 1 Fill a large frying pan with water and bring to the boil over high heat. Reduce heat to low. Add the chicken and simmer for 8 minutes or until cooked through. Transfer to a plate and set aside for 15 minutes to cool. Shred the chicken into thin strips and place in a large bowl. Step 2 Meanwhile, place the vermicelli in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well. Use kitchen scissors to cut into 3cm lengths. Step 3 Add vermicelli, carrot, cucumber, celery, capsicum and sesame seeds to the chicken. Whisk together the soy sauce and sweet chilli sauce in a jug. Add to the chicken mixture and gently toss to combine. Step 4 Spoon the noodle mixture among lettuce leaves and serve immediately.
Posted on: Mon, 02 Sep 2013 00:03:19 +0000
Trending Topics
Recently Viewed Topics
© 2015