Ingredients

• 1 stick lemongrass, pale section only, finely chopped
• 2 teaspoons finely grated lime rind
• 2 teaspoons macadamia oil or sunflower oil
• 500g chicken breast fillets, thinly sliced
• 100g sweet potato noodles
• 1/4 red cabbage, shredded
• 2 carrots, peeled, cut into matchsticks
• 110g (2 cups) trimmed bean sprouts
• 1 tablespoon fresh lime juice
• 2 teaspoons salt-reduced tamari
• 1 small red chilli, deseeded, finely chopped
• 1 teaspoon brown sugar
• 8 iceberg lettuce leaves
• Fresh mint leaves, to serve

Method

• Step 1 Combine lemongrass, lime rind and oil in a shallow glass or ceramic dish. Add chicken and toss to coat. Cover and set aside for 10 minutes to marinate.

• Step 2 Meanwhile, cook the noodles following packet directions or until al dente. Drain.
• Step 3 Heat a large wok over high heat. Stir-fry chicken, in 2 batches, for 5 minutes or until golden and cooked through. Transfer to a bowl. Spray the wok with a little oil. Stir-fry the cabbage and carrot over medium-high heat for 2 minutes. Add the bean sprouts and stir-fry for 1 minute.
• Step 4 Combine the lime juice, tamari, chilli and sugar in a small bowl. Stir until sugar dissolves. Place the noodles, vegetables and chicken in a bowl. Toss to combine. Divide among lettuce leaves. Top with fresh mint leaves and drizzle with lime dressing.