1 tablespoon sesame oil + a few drops extra
2 cups cooked free-range chicken shredded
1 tablespoon Chinese 5 spice powder
1 teaspoon sea salt
3.5oz dried vermicelli rice noodles
1/2 iceberg lettuce leaves kept whole (or halved if they are the large leaves from the outside of the lettuce)
1 carrot julienned (finely sliced into matchsticks)
1/2 cup Lebanese cucumber, julienned
1/4 cup or more hoisin sauce
2 tablespoons sesame seeds
- Heat 1 tablespoon sesame oil in a medium frypan (skillet) on med-high heat. Add the chicken and cook for approximately 5 minutes until heated through. Add 5 spice powder and sea salt and continue to cook for another 5 minutes or until chicken is starting to get just a little crispy.
- While the chicken is cooking cook the vermicelli rice noodles. Heat the kettle, place the noodles in a bowl then pour over boiling water. Leave until the noodles turn opaque which is literally only a couple of minutes. Drain, add a few drops of sesame oil and set aside.
- To serve take a lettuce leaf, add some rice noodles inside it, top with chicken, carrots, cucumber, hoisin sauce and some sesame seeds. Serve immediately. Or you can put all the ingredients out on the table and let people make their own lettuce cup – it’s a fun way of eating and people love making their own!
Credits: My Little Larder. Kate (the Kiwi)