- 50g glass noodles
- 2 tbsp vegetable oil
- 3 garlic cloves, finely chopped
- 1 bird's-eye chilli, finely chopped (seeds removed if you like it less hot)
- 2 lemongrass stalks, finely chopped (tender parts only, see 'Tip')
- 10 green beans, finely chopped
- 1 medium carrot, finely chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 140g minced chicken
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 140g raw prawns, peeled and chopped
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 1½ tbsp oyster sauce
- 1 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- ½ tsp rice wine vinegar
- 2 Baby Gem lettuces or 1 iceberg
- 140g roasted peanuts, coarsely crushed
- lime wedges, to serve
The same shape, but smaller than…
Soak the glass noodles in boiling water and leave for 5 mins, then drain and run under cold water. Using scissors, cut into little pieces. Heat the oil in a wok, add the garlic, chilli and lemongrass and fry until fragrant. Add the green beans and carrot, and stir-fry for 2 mins until the vegetables lose their rawness but maintain their crunch.
Add the chicken mince and break into small pieces with a wooden spoon while mixing with the vegetables. Once the chicken turns opaque and starts to cook through, add the prawns. Season with oyster and fish sauce, and pepper, and cook for 1-2 mins.
Add the noodles, mix well, cook for 1 min more making sure that the chicken and prawns are cooked. Add the rice wine vinegar, mix well and turn off the heat. Set aside and cool for 10 mins.
Peel the leaves off the lettuce carefully. If using iceberg lettuce, use scissors and, following the curve of the leaf, cut away the green floppy edge. You will be left with a firmer section, which acts like a cup. Spoon the chicken mixture onto the lettuce and sprinkle liberally with peanuts. Squeeze a little lime juice all over before serving.
Preparing lemongrassPeel off the first layer and use the bottom, less fibrous part only, discarding the top 5cm. Any leftovers freeze well.