- 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
| - 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.
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