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Chicken

200g diced chicken breast

½ cup rice noodles

1 cup shredded cabbage

½ cup grated carrot

½ cup sliced capsicum

2 large or 4 small iceberg lettuce leaves

1 chopped spring onion

1 teaspoon of soy sauce

1 teaspoon of fish sauce

1 clove of garlic

1 teaspoon of sweet chilli sauce


1 Serve

2 Serves

4 Serves
  1. Prepare rice noodles according to packet. Set aside once cooked.
  2. Spray non stick frypan with oil and heat over medium heat. Cook onion and garlic for 2 minutes, or until soft. Add chicken and cook for 5 minutes until browned.
  3. Add carrot, capsicum and cabbage and cook mixture for 3 minutes, or until soft.
  4. Stir noodles through mixture and add soy sauce, sweet chilli sauce and fish sauce. Stir mixture until well combined and cook for 2-3 minutes.
  5. Serve by spooning mixture into lettuce cups.

Vegetarian Alternative: Swap chicken for 250g of tofu.

Cheaper Alternative: 100g of chicken and 150g of tofu.