Chicken and Vermicelli Noodle Lettuce Cups

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Not quite your average taco night and totally different flavour combinations but hey we can all change things up a little why not Asian inspired. By swapping a flour tortilla or corn taco to a lettuce cup you have an more nutritious meal. My kids loved this and the bubs had the chicken filling and noodles in a bowl so it was easier for him to eat.

Alright so its not tacos but still tastes amazing!

Chicken and Vermicelli Lettuce Cups

  • Servings: 4
  • Difficulty: easy
  • Print

Asian Inspired Healthy Lettuce Taco Feast

Ingredients

500g chicken mince

100g vermicelli noodles

1 tb olive oil

3 garlic cloves crushed

1-2 tbs grated ginger

1 tbs chilli jam or  chilli paste heat to your liking

1/3 cup soy sauce or tamari

6-8 baby coz lettuce leaves

3 eggs whisked

To top; fresh coriander leaves, chopped toasted peanuts, bean sprouts and red chilli sliced

Directions

  1. Place noodles in a heat proof bowl and add boiling water. Let them sit for 10mins then drain and set aside
  2. Place oil, garlic, chicken in a fry pan on med-high heat and cook for 2-3mins
  3. Add ginger, chilli jam/paste, soy and stirring to combine for 5-6mins or until chicken is cooked through
  4. Make omelette, In a small pan heat a little oil and add the whisked eggs. Cook for 2-3 mins without stirring, then gently flip over and cook for further 1-2 mins or until cooked. Turn onto a chopping board and slice into small pieces.
  5. Divide the noodles between the lettuce, add the chicken, then top with coriander, beansprouts, sliced chilli, peanuts and sliced omelette.

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