Easy Singapore Noodles recipe served in lettuce cups that's fast and tasty for families.
Ingredients
1 iceberg lettuce
375g Singapore noodles
2 teaspoons vegetable oil
1 carrot, finely diced
1 stick celery, finely diced
1 red capsicum, finely diced
1 barbecue chicken, meat shredded
200g Passage to Asia Singapore Noodles Stir-fry Sauce
4 green onions, thinly sliced diagonally
Fried shallots, to serve
Method
Holding lettuce between your hands, firmly bang core on a flat surface. Twist and remove core. Place lettuce into a large bowl of icy cold water. (This will make it easier to separate leaves). Drain well.
Heat oil in a non-stick frying pan over medium heat. Add carrot, celery and capsicum. Cook for 4 minutes or until soft. Add chicken, Passage to Asia Singapore Noodles Stir-fry Sauce, ½ cup water and ¾ green onions. Bring to the boil. Cook for 2 minutes. Add noodles and toss until well combined.
Trim lettuce leaves with scissors and place onto a large platter. Spoon noodle mixture into leaves. Sprinkle with remaining green onions and fried shallots and serve.
