Ingredients

• 2 Tbsp toasted sesame seeds
• 1 small onion, peeled
• 2 garlic cloves, peeled
• 2cm x 3cm piece of ginger, peeled
• 1 Tbsp sesame oil
• 1 large carrot
• 1 zucchini
• 1 red capsicum
• 200g can of water chestnuts
• 2 spring onions, sliced thinly plus 1 extra for garnish
• 2 Tbsp salt reduced soy sauce (or gluten free soy sauce)
• 3 Tbsp oyster sauce
• 3 Tbsp water
• 1/4 tsp pepper
• 1/3 bunch of coriander, for garnishing
• 125g rice vermicelli noodles
• 500g chicken mince
• cos lettuce leaves

Directions

1. Boil jug. Place noodles into a large heatproof bowl and cover with boiling water, allow to sit whilst cooking the meal.
2. Dice onion, garlic and ginger
3. Add mixture to a large wok or frying pan along with the oil. Cook for a few minutes over a medium heat until fragrant
4. Add the chicken mince and cook until it starts to brown
5. Thinly slice or grate carrots and zucchini (If you have one, use a veggie noodler to noodle carrots and zucchini)
6. Dice red capsicum
7. Add carrots, zucchini, water chestnuts and capsicum to wok and mix
8. Add the sauces, water and pepper to the wok along with the spring onions and 1 tablespoon of the sesame seeds
9. Cook until chicken is cooked through and sauce starts to thicken
10. Drain rice vermicelli noodles and chop into smaller pieces
11. Add noddles to the chicken mix and mix to combine
12. Garnish with spring onions, remaining sesame seeds and coriander leaves

Notes

If desired add a squeeze of lime juice on top before serving. Can substitute sesame oil for peanut or coconut. Add chili to step 3 for some heat.