Chicken Larb with Vermicelli Noodles and Pickled Cucumber
Deliciously flavoured chicken mince wrapped in crisp lettuce leaves and eaten with your hands. What can get better than that?
Preparation time:10 minutes
Cooking time:25 minutes
Recipe from Donna Hay and made by GH Nutrition
100g brown rice vermicelli noodles
3 garlic cloves, crushed
2 tbsp ginger, grated
2 tbsp Asian chilli jam
500g chicken mince
1 tbsp extra virgin olive oil
1/4 cup oyster sauce
2 baby cos lettuce, leaves separated
Thai basil leaves, to serve
Coriander leaves, to serve
Unsalted peanuts, chopped, to serve
Quick pickled cucumber:
2 tbsp rice wine vinegar
1 clove garlic, crushed
1 tbsp honey
2 Lebanese cucumbers, thinly sliced
1 long red chilli, thinly sliced
To make the pickled cucumber, place the vinegar, garlic and honey in a large bowl and stir to combine. Add the cucumber and chilli and toss to coat. Set aside.
Place the noodles in a large heatproof bowl, cover with boiling water and set aside for 10 minutes. Drain and set aside.
Place the garlic, ginger, chilli jam and chicken in a bowl and stir to combine.
Heat the oil in a wok or large frying pan over high heat, add the chicken mixture and cook, stirring, for 5–6 minutes.
Add the oyster sauce and cook for a further 2–3 minutes or until the chicken is cooked through.
Divide the noodles between lettuce leaves and top with the chicken and pickled cucumber.
Top with basil, coriander and peanut to serve.