• 175 gm dried rice vermicelli noodles
• 2 tsp oil
• 1 onion, finely chopped
• 3 sticks of celery
• 1 red chilli, seeded and finely chopped
• 3 tsp fresh grated ginger
• 250 g snow peas, sliced
• 550 g chicken mince
• 1 ½ tbsp lemon or lime juice
• 1 ½ tbsp soya sauce
• 2 tsp brown sugar
• 12 iceberg lettuce leaves to serve

Soak the noodles in a boiling water for 5 minutes, then drain well.  Snip them into short lengths.

Stir fry the oil, onion, celery, then add in the chilli and ginger.  Lastly add in the chicken mince stirring well to break it up and cooking until it is nicely browned.  Add the snow peas, juice, sauce and sugar and combine before mixing in the noodles.

Put the lettuce cups onto a plate and half fill with the chicken mixture, and sprinkle with some fresh coriander.

• 1 onion
• 1 large apple, peeled and grated
• 2 cooked chicken breasts or left over roast chicken
• 1 tsp chicken stock
• fresh herbs to taste
• 50 gm fresh breadcrumbs
• 1 tbsp sweet chilli sauce
• salt and pepper

Chop the onion and chicken in the food processor.   Squeeze the excess juice out of the grated apple and mix in with the chicken and onion and add the other ingredients.
Roll the mixture into balls and, roll in flour and then fry in a shallow pan with a little oil for about 5 minutes or until golden.