Thai chicken lettuce cups with avocado & lime



50g Rice vermicelli noodles
1 1/2 teaspoons cornflour
2 tablespoons water
1 tablespoon olive oil
1 small carrot peeled and cut into matchsticks
20g ginger peeled and finely chopped
3 garlic cloves, chopped
1 red chilli, finely chopped
400g chicken mince
1 1/2 tablespoon oyster sauce
1 1/2 tablespoon fish sauce
40g fresh bean sprouts
12 cos lettuce leaves
1/2 ripe avocado, cut into cubes
1. Bring a large saucepan of salted water to the boil over a high-heat. Stir in vermicelli and cook for 1-2 minutes until just tender. Drain in a sieve and rinse under cold water until cooled. Drain well and transfer to a bowl.
2. Heat a  wok over a medium-high heat. Add the oil, then add the carrot, ginger and chilli and cook for  about. Add the mince and cook breaking it up with a spoon or spatula, for 2 minutes until almost cooked. Stir in the oyster sauce, fish sauce, water and cornflour. Cook for a further 2 minutes to blend and allow the sauce to simmer and thicken slightly.
3. Divide the vermicelli among the lettuce cups. Top with the mince mixture. Garnish with avocado and coriander.

* not my picture, mine were delicious bit not very photogenic!

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