Use leftover chicken to create tasty lettuce cups. Simple and quick.
Ingredients
- 100g rice vermicelli noodles
- 2 tablespoons light soy sauce
- 2 tablespoons honey
- 1 teaspoon finely grated ginger
- 1 teaspoon sesame oil
- 2 cups coarsely shredded roast chicken
- 1 cup (65g) bean sprouts
- 1 large carrot, peeled, cut into matchsticks
- 1/2 cup small mint leaves
- 8 large butter lettuce leaves
- Toasted sesame seeds, to sprinkle
Method
- Step 1Place the noodles in a large heatproof bowl. Pour over boiling water and set aside for 5 minutes or until noodles are tender. Refresh under cold running water. Drain well.
- Step 2Combine the soy sauce, honey, ginger and oil in a small bowl. Combine the chicken, beansprouts, carrot, mint and noodles in a large bowl. Drizzle over the dressing and gently toss to coat.
- Step 3Divide the chicken mixture evenly among lettuce leaves. Sprinkle with sesame seeds and serve immediately.
Nutrition
1137 kj
Energy
5g
Fat Total
1g
Saturated Fat
22g
Protein
775.97mg
Sodium
13g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
- Author: taste.com.au
- Image credit: Craig Wall
- Publication: Taste.com.au
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