MONDAY Spicy mince in lettuce cups
SERVES 4
Fast and fresh, this is light on calories but still has bags of flavour.
YOU WILL NEED
2tbsp sesame oil 500g chicken mince 1 onion, finely diced 2 garlic cloves, crushed 4cm piece ginger, grated Small red chilli, finely diced 3tbsp hoisin sauce 1tbsp oyster sauce 2tbsp soy sauce, plus extra to serve 1tbsp brown rice vinegar, or apple cider vinegar 225g tin sliced water chestnuts, drained and finely diced 50g dried vermicelli noodles 2 Little Gem lettuces, leaves separated 1tbsp salted, roasted peanuts, roughly chopped 3 spring onions, finely sliced Thai basil or coriander leaves (optional)
HOW TO DO IT
1 Heat 1tbsp oil in a wok. When hot, add the chicken mince and cook, stirring and breaking into small pieces until no pink chicken is visible, about 4 mins. Remove from the wok and set aside.
2
Heat the remaining oil in the wok and cook the onion for 7 mins over a medium heat until soft and translucent.
3
Mix in the garlic, ginger and chilli, and cook for a further 1 min. Return the chicken to the pan and add the hoisin and oyster sauces, 2tbsp soy sauce, the vinegar and the water chestnuts, and simmer for 10 mins.
4
Meanwhile, put the noodles into a heatproof bowl. Cover with justboiled water, let sit for 3 mins, then drain.
5
Arrange the Little Gem leaves on plates or a serving platter. Divide the noodles between the leaves and top with the chicken mixture, plus peanuts, spring onion and some Thai basil or coriander leaves, if liked.
TIP MAKE THE MINCE IN ADVANCE, THEN REHEAT IN THE MICROWAVE OR A HOT PAN TO SERVE.