Chicken Lettuce Cups

SERVES: 4  HANDS-ON TIME: 10 minutes

COOK TIME: 5 minutes 

Ingredients

• 100g buckwheat noodles
• 1 tablespoon ginger, grated
• 1 red chilli, deseeded and chopped
• 2 tablespoons sesame oil
• 2 tablespoons reduced-salt soy sauce
• 1 carrot, shredded
• 2 cups leftover roast chicken, sliced into strips
• 8 gem lettuce leaves

Method

1. Snip noodles into bite-sized pieces and then cook as per packet instructions. Run under cold
water and pat dry.
2. Combine ginger, chilli, sesame oil and soy sauce in a bowl. Add carrot and chicken and mix well.
3. Portion noodles into lettuce leaves and then top with chicken mixture and serve.

NUTRITION (per serve)

1255kJ/300cal. Protein 24.6g. Carbs 20.5g. Sat fat 2.4g. Fibre 2.8g. Sugars 3.8g.
Sodium 646mg.

Recipe extracted from The Long Life Plan by Faye James. Published by New Holland. Photography by Louise Lister.