Chicken And Noodle Lettuce Cups

• 6 oz dried rice vermicelli noodles
• 2 tsp vegetable or peanut oil
• 1 None medium white onion, finely chopped
• 3 stalks celery, finely chopped
• 1 None fresh long red chili, seeded, finely chopped
• 3 tsp finely grated fresh ginger
• 1 1/4 lb ground chicken
• 9 oz green beans, topped, cut into 1 inch lengths
• 1/2 tbsp lemon or lime juice
• 1/2 tbsp fish sauce
• 2 tsp brown sugar
• 12 leaves iceberg lettuce, to serve
• None None fresh cilantro leaves, to garnish

1. Soak noodles in boiling water for 5 mins. Stir to separate strands then drain. Using kitchen scissors, snip into short pieces.
2. Meanwhile, heat a wok or large frying pan over high heat. Add oil and swirl to coat surface. Stir-fry onion and celery for 2 mins, or until golden. Add chili and ginger and stir-fry for 1 min. Add ground chicken and cook, stirring with a wooden spoon to break up lumps, for 5 mins, or until cooked and browned. Add green beans and stir-fry for 2 mins, or until beans are tender. Add lemon juice, fish sauce and sugar. Stir-fry for 1-2 mins, or until combined. Stir in noodles.
3. Place lettuce on serving plates. Fill with chicken mixture then sprinkle with fresh cilantro. Serve immediately.

vermicelli noodles, vegetable, white onion, stalks celery, long red chili, ginger, ground chicken, green beans, lemon, fish sauce, brown sugar, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/32192 (may not work)