- Serves 6
- Preparation Time 10MINS
- Cook Time 25MINS
1 tbs olive oil
1 tsp grated ginger
3 cloves garlic, crushed
1 bunch green shallots, finely sliced
1kg chicken mince
500 mls (2 cups) Campbell’s Real Stock – Chicken
1 tbs soy sauce
2 tbs corn flour
50g crispy fried egg noodles (available in a packet)
12 iceberg lettuce cups
STEP 1 Heat oil in a large wok or non stick frying pan.
STEP 2 Add chicken mince and cook until browned, around 10 minutes, add garlic and cook for a futher 2 minutes.
STEP 3 Combine Campbell’s Real Stock, soy sauce and corn flour in a jug, stir to combine.
STEP 4 Add stock mixture to chicken and cook for a further 10 minutes or until the sauce has thickened. Stir through shallots.
STEP 5 Serve in lettuce cups.