Singapore Noodle and Chicken Lettuce Cups

4 35Min
4 35Min

Singapore Noodle and Chicken Lettuce Cups

Method

  1. Holding lettuce between your hands, firmly bang core on a flat surface. Twist and remove core. Place lettuce into a large bowl of icy cold water. (This will make it easier to separate leaves). Drain well.
  2. Heat oil in a non-stick frying pan over medium heat. Add carrot, celery and capsicum. Cook for 4 minutes or until soft. Add chicken (or vegan meat), Passage to Asia Singapore Noodles Stir-fry Sauce, 1/2 cup water and 3/4 green onions. Bring to the boil. Cook for 2 minutes. Add noodles and toss until well combined.
  3. Trim lettuce leaves with scissors and place onto a large platter. Spoon noodle mixture into leaves. Sprinkle with remaining green onions and fried shallots and serve.

What You'll Need

  • 1 iceberg lettuce
  • 375g Singapore noodles (Woolworths Macro organic)
  • 2 teaspoons vegetable oil
  • 1 carrot, finely diced
  • 1 stick celery, finely diced
  • 1 red capsicum, finely diced
  • 1 barbecue chicken, meat shredded or vegan meat substitute
  • 200g Passage to Asia Singapore Noodles Stir-fry Sauce
  • 4 green onions, thinly sliced diagonally
  • Fried shallots, to serve

What You'll Need

Method