1/2ice-burg lettuceleaves kept whole (or halved if they are the large leaves from the outside of the lettuce)
1carrotjulienned (finely sliced into matchsticks)
1/2cup120g/4oz Lebanese cucumber, julienned
1/4cupor more hoisin sauce
Heat 1 Tbsp sesame oil in a medium frypan (skillet) on med-high heat. Add the chicken and cook for approximately 5 min until heated through. Add 5 spice powder and sea salt and continue to cook for another 5 minutes or until chicken is starting to get just a little crispy. This is how I prefer it but you can leave your chicken soft if you like.
While the chicken is cooking cook the vermicelli rice noodles. Heat the kettle, place the noodles in a bowl then pour over boiling water. Leave until the noodles turn opaque which is literally only a couple of minutes (longer if you are using thicker rice noodles). Drain, add a few drops of sesame oil and set aside.
To serve take a lettuce leaf, add some rice noodles inside it, top with chicken, carrots, cucumber, hoisin sauce and some sesame seeds. Serve immediately. I love to put all the ingredients out on the table and let people make their own lettuce cup - it’s a fun way of eating and people love making their own!
I like to use leftover chicken for this from a roast chicken the night before. If you don’t have leftover chicken then buy 500g/1lb of free-range chicken breast (or thigh) and cook for approximately 20-30min or until cooked and shred.