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for under<br />
Thai chicken lettuce cups<br />
with avocado & lime<br />
4<br />
serves<br />
prep cook<br />
15 15<br />
mins mins<br />
TOTAL RECIPE COST: $9.98<br />
when you buy all the ingredients from <strong>Coles</strong>.<br />
Based on actual ingredient portions used. For<br />
a full breakdown of recipe costs go to coles.com.au<br />
Prices valid 19/9/13 – 24/9/13<br />
50g Chang’s Rice Vermicelli Noodles<br />
1½ tsp <strong>Coles</strong> Brand Cornflour<br />
2 tbsp water<br />
1 tbsp olive oil<br />
1 small carrot (75g), peeled, cut into<br />
matchstick-size strips<br />
4cm-piece (20g) fresh ginger, peeled,<br />
finely chopped<br />
3 cloves garlic, crushed<br />
1 (14g) fresh loose long red chilli,<br />
finely chopped<br />
400g <strong>Coles</strong> Chicken Mince<br />
48<br />
1½ tbsp <strong>Coles</strong> Brand Oyster Sauce<br />
1½ tbsp Maggi Fish Sauce<br />
40g fresh bean sprouts<br />
12 cos lettuce leaves (about ½ lettuce)<br />
½ firm but ripe avocado, peeled, pitted,<br />
and cut into cubes<br />
¹/ bunch fresh coriander, leaves only<br />
½ lime, cut into 4 thin wedges<br />
1 Bring a large saucepan of salted water to<br />
a boil over high heat. Stir in the vermicelli<br />
and cook, stirring often, for about 1-2 mins<br />
or until barely tender. Drain in a sieve and<br />
rinse under cold water until cooled. Drain<br />
well and transfer to a bowl. Stir the cornflour<br />
and 2 tbsp water in a small bowl to blend.<br />
2 Heat a wok or large heavy-based non-stick<br />
frying pan over medium-high heat. Add the<br />
oil, then add the carrot, ginger, garlic, and<br />
chilli and cook for about 1 min, or until<br />
fragrant. Add the mince and cook, breaking it<br />
up with a spoon or spatula, for 2 mins or until<br />
almost cooked. Stir in the oyster sauce, fish<br />
sauce, and cornflour mixture. Cook for about<br />
1-2 mins to allow the flavours to blend and<br />
the sauce to simmer and thicken slightly.<br />
Fold in the bean sprouts.<br />
3 Divide the vermicelli among the lettuce<br />
cups. Top with the mince mixture. Garnish<br />
with the avocado and coriander, and serve<br />
with the lime wedges.<br />
Per serve • 1245kJ (296 Cals) • 21.2g protein<br />
• 19.4g fat (4.8g sat fat) • 7.6g carbs (3.2g sugars)<br />
• 2.8g fibre • 924mg sodium<br />
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