Turkey larb lettuce cups
5
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Enjoy this traditional Thai salad in lettuce cups that can be used as wraps. With fresh veggies and protein rich turkey, it is perfect for a weekend lunch or summer dinner.
Ingredients
Dry rice noodles
50 g, (vermicelli)
Rice, white, dry
20 g, (1tbs), white
Sunflower oil
1 tbs
Skinless turkey breast
500 g, (minced)
Sweet chilli sauce
¼ cup(s), (60ml)
Lime juice
2 tbs
Butter lettuce
2 cup(s), shredded, (12 leaves)
Lebanese cucumber
2 medium, cut into ribbons
Carrot(s)
1 medium, cut into ribbons
Bean sprouts
1 cup(s)
Fresh mint
1 cup(s), leaves, coarsley torn
Lime(s)
1 medium, cut into wedges to serve
Instructions
1
Prepare noodles following packet instructions or until just tender. Drain. Rinse under cold water. Drain. Using scissors, cut noodles into 6cm lengths.
2
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.
3
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.
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