DIY Chicken Noodle Lettuce Cups

Name: DIY Chicken Noodle Lettuce Cups pick 'n' mix toppings: mango chutney, crispy onions, cucumber & more!
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 200 g Chicken mince with Indonesian spices; 100 g Mie noodles; 2 piece Little gem; 40 g Mango chutney; 1 piece Persian cucumber; 1 piece Romano pepper; 1 piece Garlic; 30 g Crispy fried onions; 2 tablespoon [Reduced salt] soy sauce; 1 tablespoon [Reduced salt] ketjap manis; 2 tablespoon Sunflower oil; 2 tablespoon White wine vinegar; 2 tablespoon Honey [or plant-based alternative]; 1 tablespoon [Plant-based] mayonnaise; 1 tablespoon Extra virgin olive oil; to taste Sambal; to taste Salt and pepper

pick 'n' mix toppings: mango chutney, crispy onions, cucumber & more!

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Little Gem is the younger brother of romaine. Its sweeter flavour and small size make for easy bites that don't even require a knife and fork.

Allergens:

Tarwe

•Mosterd

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

100 g

Chicken mince with Indonesian spices

50 g

Mie noodles

(Contains: Tarwe)

1 piece

Little gem

20 g

Mango chutney

(Contains: Mosterd)

½ piece

Persian cucumber

½ piece

Romano pepper

½ piece

Garlic

15 g

Crispy fried onions

(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)

Not included in your delivery

1 tablespoon

[Reduced salt] soy sauce

½ tablespoon

[Reduced salt] ketjap manis

1 tablespoon

Sunflower oil

1 tablespoon

White wine vinegar

1 tablespoon

Honey [or plant-based alternative]

½ tablespoon

[Plant-based] mayonnaise

½ tablespoon

Extra virgin olive oil

to taste

Sambal

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3264 kJ

Calories780 kcal

Fat39.1 g

Saturated Fat9.2 g

Carbohydrate74.5 g

Sugar28.1 g

Dietary Fiber7.1 g

Protein28.6 g

Salt3.8 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Saucepan

•Salad Bowl

•Tall-Sided Pan

•Casserole

Cooking Steps

Dice the cucumber.
In a salad bowl, combine the white wine vinegar with half of the honey. Add the cucumber and season to taste with salt and pepper, then toss well to combine. Set aside until serving, stirring occasionally.
Boil plenty of water in a saucepan for the noodles.
Crush or mince the garlic and cut the Romano pepper into strips.

Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat and fry the garlic for 1 minute.
Add the minced chicken and fry for 5 - 6 minutes, separating it as you do so. Season to taste with salt and pepper.
Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the Romano pepper for 4 - 5 minutes (see Tip).

Tip: if preferred, you can skip this and serve the Romano pepper raw instead.

Boil the noodles for 3 - 4 minutes until done. Reserve some of the cooking liquid, then drain and transfer to the chicken.
Add the ketjap and half of the soy sauce. Add a splash of cooking liquid as necessary if the noodles are to dry.
In a salad bowl, combine the mayonnaise with the extra virgin olive oil and the rest of the soy sauce and honey (see Tip).

Health Tip: if you're watching your salt intake, omit the soy sauce.

Set aside 3 - 5 lettuce leaves per person, then shred the rest and transfer to the salad bowl. Toss well to combine with the dressing.
Serve all of the elements separately at the table; the chicken noodles, lettuce cups, mango chutney, salad, crispy onions, cucumber, sambal and Romano pepper.
Allow everyone to build their own lettuce cups as preferred, or alternatively, turn it into a noodle salad!