Japanese lettuce cups with chicken noodles

Poultry
25 Min
very easy
4 People
Rating starstarstarstarstar
Fun dish to share at the table where everyone get to assemble their own lettuce cups with chicken noodles garnished with sesame seeds.
1. Bring a saucepan of water to the boil (for the noodles, step 3). Toast sesame seeds in a large, dry frypan over medium heat for 2-3 minutes or until golden. Place in a bowl to cool, reserve frypan for step 4.

2. Separate lettuce leaves, place in a large bowl with water. Julienne (or grate) carrot and thinly slice green spring onion tops.

3. Add noodles to boiling water and cook for 2-3 minutes or until tender but still firm.

4. Reheat the frypan over medium-high heat. Add oil (see notes) and chicken mince, cook for 3-4 minutes breaking up lumps. Grate ginger to yield 1 tbsp and slice remaining spring onions, add to pan. Season with 3 tbsp soy sauce and 1 tbsp sugar.

5. Drain and chop water chestnuts to desired size. Toss into pan with noodles and combine well with chicken and sauces.

6. Serve chicken and noodles at the table for everyone to assemble their own lettuce cups and garnish with sesame seeds, julienned carrot and spring onions tops.

NOTES
We used sesame oil for this dish for added flavour but any other neutral oil works fine too!
Add 2 crushed garlic cloves if you like.
Serve with some sliced fresh chilli, chilli paste or flakes if you like a bit of a kick!
Sesame seeds, 1 packet (30g)
Gem lettuce, 3-pack
Carrot, 1
Spring onions, 1/2 bunch *
Bean thread noodles, 1 packet (250g)
Chicken mince, 600g
Ginger, 40g
Water chestnuts, 225g

FROM YOUR PANTRY
Oil (for cooking), soy sauce, sugar (of choice)