Lemongrass and Chilli Larb With Noodles

Makes 12

Ingredients:

• 200g dried rice vermicelli noodles

• 5cm piece of fresh ginger, peeled and finely chopped

• 2 lemongrass sticks, trimmed and finely chopped

• 3 garlic cloves, roughly chopped

• 1 fresh red chilli (can be deseeded or chopped, with the seeds for more spice)

• The rind of one lime, finely grated

• 1 tablespoon of olive oil

• 500g of chicken or turkey mince

• 1 tablespoon of brown sugar

• 2 teaspoons of fish sauce

• The juice of one lime

• ¼ cup of roughly chopped, fresh mint

• ¼ cup of roughly chopped coriander leaves

• 12 iceberg lettuce leaves, washed, trimmed, and dried

 

Method:

• Place rice noodles in large, heatproof bowl. Cover with boiling water and set aside, until tender. Drain and using scissors, cut noodles into 6 cm lengths, and return to bowl.

• Place lemongrass, garlic, chilli, ginger, and lemon rind in a food processor. Process until finely chopped.

• Heat oil in wok and transfer lemongrass mixture into same wok and cook, over medium heat until fragrant and tender.

• Add turkey or chicken mince to same wok. Increase the heat to high. Stir fry for 5-6 minutes, until the mince has broken up and browned. Add fish sauce and sugar. Stir fry for an additional 5-6 minutes. Stir in lime juice, mint, and coriander.

• Divide noodles among lettuce cups. Top with turkey or chicken mince mixture and serve with lime wedges.