Asian Lettuce Wraps

2 standard portions

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Ingredients

• 6 Lettuce leaves
• 1 Chicken breast
• 1 tbsp Olive oil
• 4 Shallots (diced)
• 3 Garlic clove (crushed)
• 30 g Fresh ginger (grated)
• 0.5 Carrot (grated)
• 1 nest Dried wholewheat noodles
• 100 ml Hoisin sauce
• 2 tablespoons Soy sauce
• 1 tbsp Sesame oil
• 0.5 Lime (juice only)
• 2 tablespoons Sriracha sauce
• Red chilli, crushed cashews, fresh coriander, spring onions and sesame seeds (for serving)

Method

1. Put 1 Chicken breast into a food processor and blend until mince.
2. Put 100 ml Hoisin sauce, 2 tbsp Soy sauce, 1 tbsp Sesame oil, juice of 0.5 Lime and 2 tbsp Sriracha sauce into a bowl and mix well.
3. Put 1 tbsp Olive oil in a large frying pan and add 4 Shallots, 3 Garlic clove and 30 g Fresh ginger and gently cook for 2 minutes.
4. Add the chicken mince, break it down into small pieces and gently cook for 5 minutes.
5. Add 1 nest Dried wholewheat noodles to a pan of boiling water and simmer for 4 minutes (or according to packet instructions).
6. Add the hoisin sauce mix to the chicken and stir well and gently cook for 3 minutes, until the chicken is cooked through.
7. Drain the noodles and add to 6 Lettuce leaves.
8. Top with 0.5 Carrot (grated).
9. Add the cooked chicken mixture.
10. Top with Red chilli, crushed cashews, fresh coriander, spring onions and sesame seeds and serve.