Onion-free ginger chicken lettuce cups

These crisp lettuce cups pair savoury ginger chicken with rice noodles, vegetables and lime. The filling is made without onion or garlic, and the components can be prepared separately for an easy shared meal.

Ingredients

• 180 g dried rice vermicelli
• 12 butter lettuce leaves (about 180 g), washed and dried
• 15 mL neutral cooking oil
• 500 g chicken mince
• 20 g fresh ginger, finely grated
• 150 g carrot, finely diced
• 150 g red capsicum, finely diced
• 30 mL tamari or soy sauce
• 15 mL fresh lime juice
• 10 mL toasted sesame oil
• 10 g brown sugar
• 20 g spring onion green tops, thinly sliced
• 10 g sesame seeds
• Lime wedges, to serve

Method

1. Prepare the rice vermicelli according to the packet directions. Drain well, rinse briefly under cool water and set aside.
2. Arrange the lettuce leaves on a serving platter. Keep them chilled while you cook the filling.
3. Heat the neutral oil in a large frying pan over medium-high heat. Add the chicken mince and cook for 5–6 minutes, breaking it up with a spoon, until no pink remains.
4. Add the ginger, carrot and capsicum. Cook for 4–5 minutes, stirring, until the vegetables are just tender and the chicken is cooked through.
5. Stir together the tamari or soy sauce, lime juice, sesame oil and brown sugar. Pour into the pan and cook for 1–2 minutes until the filling is glossy and the sauce has lightly reduced.
6. Divide the noodles and chicken filling among the lettuce leaves. Finish with spring onion green tops, sesame seeds and lime wedges.

Intolerance and allergen notes

• Dairy: dairy-free as written.
• Onion and garlic: the recipe contains no onion bulbs or garlic. Check packaged sauces for added onion or garlic; spring onion green tops are used for flavour.
• Gluten: use rice noodles and tamari clearly labelled gluten-free if required, and avoid cross-contact in the kitchen.
• Allergens: soy and sesame are present. Check every label if you are cooking for an allergy.
• FODMAPs: this recipe is not labelled low FODMAP. Ingredient brands, serving size and individual tolerance can change suitability.

Practical substitutions

• Replace the chicken mince with turkey mince or crumbled firm tofu, if suitable for your needs.
• For a sesame-free version, omit the sesame oil and seeds; add a little extra neutral oil and lime to taste.
• For a soy-free option, use a suitable coconut aminos product, noting that sweetness and saltiness vary by brand.
• Serve the filling and noodles in bowls if lettuce cups are not practical.

Storage

Refrigerate the cooked filling within 2 hours and use within 2 days. Reheat until steaming hot. Store the lettuce, noodles and filling separately so the lettuce stays crisp.

Explore more ideas in our recipe collection, learn about flavouring food without onion and garlic, or read our guide to fructans and GOS.