Ingredients
1 lb minced chicken (or pork)
1 tbsp rice wine (or dry sherry)
1 tbsp light soy sauce
2 tsp sesame oil
2 tsp cornflour
200g carrots
100g courgettes
1 red pepper
225g iceberg lettuce
300ml oil
25g bean thread noodles
1 tbsp oil
1 tbsp finely chopped garlic
1 tbsp finely chopped shallots
3 tbsp finely chopped spring onions
2 tspn dark soy sauce
2 tsp rice wine or dry sherry
2 tbsp hoisin sauce
2 tbsp oyster sauce
1/2 tsp salt
1/4 tsp finely ground black pepper
4 tbsp hoisin sauce to serve
Method
Put the minced chicken in a bowl with the rice wine, light soy sauce, sesame oil and cornflour and mix well. Leave to marinate for 20 minutes.
Peel and cut the carrots, courgettes and pepper into 5 cm long fine shreds. Separate and wash the lettuce leaves, shake off excess water and set aside.
In a large wok, heat 300ml of oil until it begins to smoke lightly, then deep fry the noodles until crisp and puffed up. Drain on kitchen paper.
In the wok, heat 1 tbsp of oil. When it begins to smoke, stir fry the chicken for 1 minute. Remove and put in a bowl.
Wipe the wok clean and reheat until hot. Add 1 tbsp of fresh oil. When smoking slightly, add the garlic, shallots and spring onions and stir fry for about 10 seconds. Add the carrots and stir fry for another minute. Next add the courgettes, pepper, soy sauce, rice wine, hoisin sauce, oyster sauce and salt and pepper. Stir fry for 3 minutes then return the chicken to the pan. Stir so the chicken is just reheated.
Place the noodles and chicken in the lettuce leaves and serve with hoisin sauce