Chicken And Noodle Lettuce Cups - cooking recipe

Ingredients

6 oz dried rice vermicelli noodles
2 tsp vegetable or peanut oil
1 None medium white onion, finely chopped
3 stalks celery, finely chopped
1 None fresh long red chili, seeded, finely chopped
3 tsp finely grated fresh ginger
1 1/4 lb ground chicken
9 oz green beans, topped, cut into 1 inch lengths
1/2 tbsp lemon or lime juice
1/2 tbsp fish sauce
2 tsp brown sugar
12 leaves iceberg lettuce, to serve
None None fresh cilantro leaves, to garnish

Preparation

Soak noodles in boiling water for 5 mins. Stir to separate strands then drain. Using kitchen scissors, snip into short pieces.
Meanwhile, heat a wok or large frying pan over high heat. Add oil and swirl to coat surface. Stir-fry onion and celery for 2 mins, or until golden. Add chili and ginger and stir-fry for 1 min. Add ground chicken and cook, stirring with a wooden spoon to break up lumps, for 5 mins, or until cooked and browned. Add green beans and stir-fry for 2 mins, or until beans are tender. Add lemon juice, fish sauce and sugar. Stir-fry for 1-2 mins, or until combined. Stir in noodles.
Place lettuce on serving plates. Fill with chicken mixture then sprinkle with fresh cilantro. Serve immediately.