Preparation time: 35-40 minutes
Total cooking time: 10-15 minutes
500g (1lb) chicken mince
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
peanut oil, for deep-frying
60g (2 oz.) Rice vermicelli noodles
1 red capsicum, finely chopped
120g (4 oz.) Can water chestnuts, chopped
2 spring onions, sliced
1 teaspoon grated ginger
1 iceberg or romaine lettuce
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon teriyaki sauce
1 tablespoon mild-hot chilli sauce
1 teaspoon sesame oil
2 teaspoons finely grated orange rind
1 teaspoon cornflour
1. Mix together the chicken mince, the soy sauce, the vinegar and the sesame oil, cover it and refrigerate it.
2. Half-fill a large pan with some oil and heat it to medium hot. Add the rice noodles in kind of small batches (they tend to increase in size rapidly, causing the oil to rise) and fry for few seconds, or until becomes puffed. Then remove it and drain it on paper towels.
3. To make the sauce, combine the ingredients and stir until the cornflour will dissolve and set aside.
4. Heat a little peanut oil in a wok. Add all the chicken mixture and fry it for about 3-4 minutes, breaking up any lumps with a wooden spoon. Add the capsicum, the water chestnuts, the spring onion and the ginger to the wok and toss for about 1-2 minutes. Add all the sauce to the wok and stir it for 1 minute, or until becomes slightly thickened. Remove from the heat and mix it in the noodles, but reserve some for garnish. Form the lettuce leaves into 6 to 8 cups and divide all the chicken mixture among them. Sprinkle the reserved noodles.
Protein 30 g;
Fat 10 g;
Carbohydrate 12 g;
Dietary Fibre 3 g;
Cholesterol 65 mg;
Energy 1095kJ (260cal)