Ingredients

• 100g rice noodles (uncooked)
• 1 spring onion, thinly sliced
• 1 cup cabbage, diced
• 1 medium carrot, diced
• 1/2 cup green beans, diced
• 1/3 cup peas
• 1 medium capsicum, diced
• 1 garlic clove, crushed
• 1cm knob ginger, grated
• 300g lean beef mince
• 1 tablespoon soy sauce (reduced salt)
• 10 iceberg lettuce leaves (served as cups)

Method

1. Cook rice noodles according to packet instructions.  

2. Heat a wok or frying pan over a medium to high heat. Add oil, garlic, ginger and spring onion. Cook for 30 seconds. 

3. Add mince. Stir-fry using a wooden spoon to break up lumps of meat, until all meat is browned.  

4. Add soy sauce. Stir and cook for 2 to 3 minutes or until sauce has thickened slightly. 

5. Add diced vegetables. Stir and cook for 5 minutes, until tender. 

6. Add cooked noodles to pan. Stir to mix. 

7. Serve with lettuce ‘cups’.  

8. Scoop mixture into the lettuce, roll up and eat.