Chicken Noodle Lettuce Cups

Serves 4
Chicken Noodle Lettuce Cups


  • 1 (about 220g) single chicken breast fillet
  • 100g mung bean vermicelli
  • 1 large carrot, peeled, coarsely grated
  • 1 Lebanese cucumber, finely chopped
  • 1 celery stick, trimmed, finely chopped
  • 1/2 red capsicum, deseeded, finely chopped
  • 1 tablespoon sesame seeds
  • 1 tablespoon soy sauce
  • 1 tablespoon sweet chilli sauce
  • 8 small iceberg lettuce leaves, washed, dried



  1. Fill a large frying pan with water and bring to a boil over high heat. Reduce heat to low. Add the chicken and simmer for 8 minutes or until cooked through. Transfer to a plate and set aside for 15 minutes to cool. Shred the chicken into thin strips and place in a large bowl.
  2. Meanwhile, place the vermicelli in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well. Use kitchen scissors to cut into 3cm lengths.
  3. Add vermicelli, carrot, cucumber, celery, capsicum, and sesame seeds to the chicken. Whisk together the soy sauce and sweet chilli sauce in a jug. Add to the chicken mixture and gently toss to combine.
  4. Spoon the noodle mixture among the lettuce leaves and serve immediately.

Nutrition Info Per Serve:

Calories: 200

Fat: 3.5g

Saturated fat: 0.5g

Fibre: 4.5g

Protein: 16g

Carbohydrates: 26g