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Singapore Noodle and Chicken Lettuce Cups
- 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.
More Noodles recipes from Passage to Asia
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