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5 Spice Lettuce Cups | mylittlelarder.com

5 Spice Lettuce Cups

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author My Little Larder


  • 1 Tbsp sesame oil + a few drops extra
  • 2 cups cooked free-range chicken shredded (see note)
  • 1 Tbsp Chinese 5 spice powder
  • 1 tsp sea salt
  • 100 g/3.5oz dried vermicelli rice noodles
  • 1/2 ice-burg lettuce leaves kept whole (or halved if they are the large leaves from the outside of the lettuce)
  • 1 carrot julienned (finely sliced into matchsticks)
  • 1/2 cup 120g/4oz Lebanese cucumber, julienned
  • 1/4 cup or more hoisin sauce
  • 2 Tbsp sesame seeds


  1. 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.
  2. 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.
  3. 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!

Recipe Notes

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.