Ingredients:
- 1 tbsp peanut oil
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 500g chicken mince
- 3 shallots, thinly sliced
- 1 tsp finely grated ginger
- 2 cloves garlic, crushed
- 4 medium button mushrooms, finely chopped
- 220g can bamboo shoots, drained, finely chopped
- 220g can water chestnuts, drained, finely chopped
- 10 small iceberg lettuce leaves, washed, dried, trimmed
- 1 tablespoon sesame seeds
- 2 tablespoons crushed peanuts
Putting it all together:
Combine sesame oil, soy and oyster sauce in small jug or bowl.
Heat a wok over high heat until hot. Add peanut oil, then chicken. Stir-fry for 3-4 minutes, breaking up
mince, until the mince is just cooked through.
Reserve 1/3 of the shallots for garnish. Add remaining shallots, ginger, garlic, mushrooms, shoots and
chestnuts to mince. Stir-fry for 2 minutes.
Add combined sesame oil sauce, stirring until heated through and sauce thickens slightly. Stir through
noodles.
Divide mince mixture evenly among lettuce cups. Top with sesame seeds, nuts and reserved shallots