Chicken Larb Lettuce Cups

Place the vermicelli noodles in a large heatproof bowl and cover with the boiling water. Set aside for 5 minutes. Drain and rinse the noodles with cold tap water then return them to the same bowl. Pick up a handful of noodles over the bowl and using kitchen scissors, snip the noodles into short lengths. Set aside.

Meanwhile heat the vegetable oil in a large frying pan. Add the chicken larb mince and cook, stirring, for 3-5 minutes or until browned. Add the carrot, coriander stalks and spring onion and cook for 1-2 minutes. Add the soy sauce and the juice of half the lemon wedges and cook stirring for 2 minutes. Stir through the vermicelli noodles and the coriander leaves and remove from the heat.