- 1 tbsp vegetable oil
- ½ tsp NoMU Poultry Rub
- 1 tbsp freshly grated ginger
- 500g chicken mince
- 1 head cos lettuce
- 60g rice vermicelli noodles
- For the dressing:
- 4 tbsp freshly squeezed lime juice
- 2 tbsp fish sauce
- 1 tbsp caster sugar
- 1 red chilli, de-seeded and finely sliced
- 2 shallots, halved and thinly sliced
- 2 spring onions, shredded
- ½ cup Thai basil roughly chopped
- ½ cup mint, roughly chopped
- ½ cup coriander, roughly chopped
- ½ cucumber, peeled, de-seeded and finely grated
- NoMU Just Salt
Chicken Larb
Zesty, refreshing and guilt-free! A light summer starter or a healthy snack
Soak your noodles in boiling water until soft (approx 5 minutes), drain and set aside. Heat the oil in a frying pan over high heat. Add the ginger & Poultry Rub and fry for a minute. Add the mince and fry until cooked and lightly golden. Remove from the pan, place in a bowl and set aside to cool.
Once cool, drizzle over the dressing and stir to combine well. Season to taste.
To serve, place some noodles into a cup of cos lettuce, top with chicken, wrap it up and tuck in.
For the dressing:
Combine all the ingredients together in a bowl
