We love that this recipe uses turkey mince which has a super high protein content and will leave you feeling satisfied. Combining the turkey mince with the timelessly fragrant flavours of ginger, garlic and coriander 100% guarantees you a seriously tasty meal. You can of course swap the turkey mince for chicken mince if you prefer – they’ll both work perfectly – it all comes down to personal preference!
Once cooked, your mince will be seriously juicy and jam packed with flavour and when served with the fresh lettuce and crisp cucumber, you’re in for a treat. We love adding some finely sliced fresh chilli for an extra kick.
We also love that this recipe is fantastic for those who have allergies making it a perfect option for a casual dinner party where you’ve got to cater for various allergies.
So, whenever you’re in the mood for a light, quick and easy dinner this recipe has you covered.
Add the coconut oil to a medium heated pan, and add the mince and begin to sauté to brown slightly.
Meanwhile, finely chop the garlic, ginger, coriander stems and 1 spring onion. Once the mince has browned slightly, add the garlic, ginger, coriander stems and spring onion to the pan and continue to sauté. Add in the tamari, fish sauce, chilli flakes, lime juice, salt and pepper and stir through.
Allow to simmer and the liquids to reduce slightly. Meanwhile, chop the cucumber and prepare the lettuce cups.
Once the mince is cooked, taste and season if required. Prep your Vermicelli noodles as per the packet instructions and set to the side.
Serve the mince and 50g of cooked Vermicelli on the lettuce cups, and top with cucumber, fresh coriander leaves and the remaining chopped spring onion.
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