|Source for Image: Taste.com.au|
100g rice vermicelli noodles
2 teaspoons peanut oil
500g Coles RSPCA approved chicken mince
1 red onion, thinly sliced
1 teaspoon Gourmet Garden lemongrass
1 teaspoon Gourmet Garden ginger
1/4 cup (60ml) sweet chilli sauce
1 carrot, peeled, cut into matchsticks
1 cup coriander leaves
12 butter or iceberg lettuce leaves
1/2 cup mint leaves
2 tablespoons roasted peanuts, coarsely chopped
- Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 3 mins to soak. Drain well.
- Meanwhile, heat the oil in a wok over high heat. Add the mince and stir-fry for 5 mins or until cooked through. Add the onion, lemongrass and ginger and stir-fry for 30 seconds or until fragrant. Add half the sweet chilli sauce and stir-fry for 1 min or until well combined. Remove from heat.
- Add the noodles, carrot and half the coriander to the wok. Toss to combine.
- Divide lettuce leaves among serving plates. Spoon mince mixture among leaves. Drizzle with remaining chilli sauce and top with mint, peanuts and remaining coriander.