Lamb and hoisin lettuce cups

Step 1

Heat a wok over high heat. Add the oil and heat until just smoking. Swirl to coat. Add the shallot, garlic and ginger. Stir-fry for 30 seconds. Add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour.

Step 2

Combine the hoisin sauce and water in a small bowl. Add to the wok and stir-fry for 2 minutes. Remove from heat. Add the bean sprouts and toss to combine.

Step 3

Divide the lettuce leaves among serving plates. Divide the lamb mixture, mint and coriander among the leaves. Sprinkle with the noodles to serve.