• 175 gm dried rice vermicelli noodles
• 2 tsp oil
• 1 onion, finely chopped
• 3 sticks of celery
• 1 red chilli, seeded and finely chopped
• 3 tsp fresh grated ginger
• 250 g snow peas, sliced
• 550 g chicken mince
• 1 ½ tbsp lemon or lime juice
• 1 ½ tbsp soya sauce
• 2 tsp brown sugar
• 12 iceberg lettuce leaves to serve

Soak the noodles in a boiling water for 5 minutes, then drain well.  Snip them into short lengths.

Stir fry the oil, onion, celery, then add in the chilli and ginger.  Lastly add in the chicken mince stirring well to break it up and cooking until it is nicely browned.  Add the snow peas, juice, sauce and sugar and combine before mixing in the noodles.

Put the lettuce cups onto a plate and half fill with the chicken mixture, and sprinkle with some fresh coriander.