INGREADIENT

• 300 g beef mince
• 2 tsp sunflower oil
• 3 tsp miso paste
• 5 cm ginger peeled
• 1 tbs rice vinegar
• 1/2 carrot
• 1/2 red capsicum
• 1/2 cucumber
• 1/2 avocado sliced
• 8 baby cos lettuce leaves
• 100 g bean thread vermicelli
• 1 cup water boiling

Direction

1. Heat oil in a large frying pan and cook beef mince over high heat until browned. Stir through miso paste and check for seasoning – add a little extra if desired. Cook for another 5 minutes until cooked through.
2. Julienne ginger, or finely slice into batons. Place in a small bowl with rice vinegar and allow to pickle for 10 minutes. Reserve 1 tablespoon of ginger for garnish, then add the rest to the cooked mince and mix through.
3. Soak the lettuce leaves in iced water for 10-15 minutes, then drain, pour over boiling water and drain again. They should be very tender.
4. To serve, fill lettuce leaves with a little noodles, then layer with the carrot, capsicum and cucumber. Top with mince, a few lices of avocado and some pickled ginger.