Turkey larb lettuce cups
Dry rice noodles
50 g, (vermicelli)
Rice, white, dry
20 g, (1tbs), white
Skinless turkey breast
500 g, (minced)
Sweet chilli sauce
¼ cup(s), (60ml)
2 cup(s), shredded, (12 leaves)
2 medium, cut into ribbons
1 medium, cut into ribbons
1 cup(s), leaves, coarsley torn
1 medium, cut into wedges to serve
- Prepare noodles following packet instructions or until just tender. Drain. Rinse under cold water. Drain. Using scissors, cut noodles into 6cm lengths.
- Meanwhile, heat a large non-stick frying pan over high heat. Cook rice, stirring, for 2 minutes or until light golden. Transfer to plate to cool. Grind in a mortar and pestle until just crushed.
- Heat oil in same pan. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add sweet chilli sauce and juice and stir to combine. Arrange lettuce on serving plates. Top with cucumber, carrot, noodles, sprouts and turkey mixture. Sprinkle with mint and toasted rice. Serve with lime wedges.