DIY Chicken Noodle Lettuce Cups
pick 'n' mix toppings: mango chutney, crispy onions, cucumber & more!- Tarwe
- Mosterd
- Sesamzaad
- Gluten
- Pinda's
- Noten
- May contain traces of allergens
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.
Ingredients
100 g
Seasoned chicken mince
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
Utensils
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!
