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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Chicken & Glass Noodle Lettuce Cups

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How about this to get some more greens on your plate? These eat-with-your-hands lettuce cups are a celebration of all things crunchy, fresh and spicy, and I love to serve them family-style, so everyone around the table can dive in and help themselves.

WATCH THIS RECIPE

THAI CHICKEN & GLASS NOODLE LETTUCE CUPS

PREP TIME

10 minutes

COOK TIME

15 minutes

SERVES

4

Ingredients

80g dried glass noodles (also known as mung bean, cellophane, bean thread vermicelli noodles)

300g (14 oz) chicken mince

6 small Asian red shallots (or 1 large French eschallot), sliced

4 tbsp finely chopped sawtooth coriander (use regular coriander as an alternative)

¼ cup mint leaves, plus extra to serve

¼ cup finely sliced purple cabbage

sliced cucumber to serve

lettuce leaf cups to serve

 

Dressing:

1 tbsp raw glutinous rice (also known as sticky rice)*

4 tbsp fish sauce

2 tbsp finely shaved palm sugar

2 tsp chilli powder (or to taste)

4 tbsp lime juice

Steps

Place the noodles in a large bowl and cover with warm but not boiling water. Allow to soak for 5-6 minutes or until just tender. Drain and set aside in a large bowl.

For the dressing, toast the rice in a dry frying pan over high heat until golden brown. Remove from heat and use a mortar and pestle or a spice grinder to grind rice to a fine powder. Mix the rice powder with the remaining dressing ingredients.

Place a non-stick pan over high heat. When it’s hot, add in a ¼ cup of water. Then add the chicken mince. Break up the mince as it cooks. When cooked, use a slotted spoon to transfer the mince to the bowl containing your noodles (discard the cooking liquid). While the chicken is warm, add the shallots and a couple of tablespoons of the dressing and toss. Add the coriander, mint leaves, cabbage and the remaining dressing and toss until well combined. Adjust the seasoning with more fish sauce/chilli powder or lime juice to taste.

Serve with cucumber, extra mint leaves and lettuce cups.

Note Icon

Notes:

– Using glutinous or sticky rice will give you a softer rice powder that creates a thick and soft coating for the finished salad. If glutinous rice is unavailable you can still use regular long grain or jasmine rice to add a similar toasty flavour with a slightly crunchier texture.

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