PAPAYA, HERB AND RICE NOODLE LETTUCE CUPS

ingredients | serves 4 (makes 16) | time 35 mins

50g fine rice noodles • 1 large carrot, shredded or grated • 1 papaya, peeled, halved, deseeded and cut into matchsticks • ½ x 25g pack Thai basil, chopped • ½ x 25g pack mint, chopped • 1½ tbsp chilli jam • 1½ tbsp light soy sauce • 2 limes, juice • 16 outer little gem lettuce leaves (from 3 lettuces) • 2 tbsp Cooks’ Ingredients crispy fried onions

step 1

Put the noodles in a heatproof bowl and cover with boiling water. Set aside for 4 minutes then drain and refresh under cool water. Snip into 5-6cm lengths with scissors; tip into a mixing bowl. Add the carrot, papaya and herbs, tossing gently to mix. Combine the chilli jam, soy sauce and lime juice in a small bowl. Season then tip over the papaya salad, tossing to combine

step 2

Spread the lettuce leaves out on a platter, cupped sides upwards. Carefully divide the papaya mixture between the lettuce cups and scatter with the fried onions before serving

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