Boil the kettle. Cut the cheeks from the lettuce and place in a bowl of iced water to crisp up for 5-10 minutes, then pat dry with paper towel.
Place noodles in a large heatproof bowl and pour over enough boiling water to cover. Soak for 5 mins, drain.
For the Chicken San Choy Bow.
In a very hot large deep frypan or wok, add oil, chilli, garlic and ginger and stir-fry for a minute or until caramelised. Add chicken stir- fry strips and stir-fry for 1 min.
Add sesame oil, soy, hoisin and water chestnuts. Remove from heat and stir to combine.
Serve the noodles and chicken mixture among lettuce cups. Top with fresh coriander, cashews, lime juice and bean sprouts.
For the Vegetarian San Choy Bow.
In a very hot large deep frypan or wok, add oil, tofu and corn, stir-fry for 1 min. Add chilli, garlic and ginger and stir-fry for a minute or until caramelised. Add soy, hoisin and water chestnuts. Remove from heat and stir to combine. Serve the noodles and tofu mixture among lettuce cups. Top with fresh coriander, cashews, lime juice and bean sprouts.
1 iceberg lettuce, crisp and fresh
200g rice vermicelli noodles
1 tablespoon vegetable oil
1 long red chilli, thinly sliced
1 garlic clove, finely grated
small knob ginger, finely grated
3 teaspoons sesame oil
1 tablespoon light soy sauce
1 tablespoon hoisin sauce
200g sliced water chestnuts, drained and roughly chopped
300g chicken stir-fry strips
250g firm tofu (not silken), cut into cubes
1 cobb corn, husks and silks discarded
1 long red chilli, julienned and soaked in iced water
handful crushed roasted cashews
1/2 lime, juiced, plus extra lime cheeks to serve
coriander leaves, to garnish
handful bean sprouts, to garnish
1 large bowl of ice cold water
1 small bowl iced water
Kettle filled with water
Sieve or colander
Large deep frypan or wok
Large metal spoon or spatula to stirfry