Full ingredients list:
400g button mushrooms, finely chopped
400g can no-added-salt lentils, rinsed, drained
160g packet honey, soy and garlic stir-fry sauce
200g rice noodles
12 iceberg lettuce leaves (see tip)
3 shallots, finely sliced, to serve
1 long red chilli, finely sliced, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Heat 1 tablespoon of olive oil in a frying pan over medium-low heat. Sauté the mushrooms for 4–5 minutes, or until just cooked through and quantity reduces by half. Add drained lentils and the stir-fry sauce; cook, stirring until just heated through.
Step 2Meanwhile, cook rice noodles in a small saucepan of boiling water according to packet instructions. Drain and cut into short lengths.
Step 3Divide the rice noodles among lettuce cups. Top with mushroom and lentil mixture, and garnish with sliced shallots and chilli.
Make it gluten free: Use a gluten-free stir-fry sauce.
You will need half a large lettuce or 1 small lettuce to get 12 lettuce leaves. Cut some of the larger leaves in half to make them more uniform in size.
About this recipe
First published: January 2016