Leftover Lettuce Cups (San Choy Bau)
Canteen = Everyday
6 cups of savory mince (see jaffle recipe)
1x Iceburg lettuce
4x rice (vermicelli) noodle squares
8 tsp sweet chilli sauce
4 tsp soy sauce
Boil kettle and place noodles in bowl with hot water.
Place left over savory mince in a pot and put on low/medium to warm up.
Once noodles have cooked (~5mins) add them to the savory mince along with soy sauce and stir through until warm.
Separate 8 lettuce leaves into paper bowls and portion savory mince and noodle mixture into them.
Top each san choy bow cup with 1 tsp of sweet chili sauce.
Serve one or two on a paper boat tray or plastic container.