‘Beef’ mince and mango noodle lettuce cups

I’ve had a handful of leftover rice noodles in the pantry for a little over 3 weeks and about 1 cup of leftover vegan mince in the fridge. And when I was also gifted a beautiful ripe mango, I knew these lettuce cups had to happen.

They are quite quick to put together and they make a beautiful summer lunch or dinner. I paired the above ingredients with corn and broccoli and dressed everything with a classic combination of soy sauce, ginger and sesame oil.

‘Beef’ mince and mango noodle lettuce cups

Makes 8


  • 1 serve of rice noodles
  • 1 cup vegan mince – cooked per instructions on the packet (I simple fried mine in a bit of olive oil)
  • 2 TBSP olive oil
  • 1 sweet corn, shucked
  • 1/2 broccoli, chopped
  • 1 small yellow capsicum, diced
  • 1 small red capsicum, diced
  • 2cm piece of ginger, grated
  • 1.5 tsp soy sauce
  • 1 tsp sesame oil
  • black pepper, to taste
  • chili sauce, to taste
  • 1 small mango, diced
  • to top: toasted sesame seeds, toasted cashews
  • also to top: 1 lime and fresh coriander
  • to serve: 8 baby cos lettuce leaves


  1. Add the rice noodles to a big bowl and pour hot water on top. Let them soak for 5 to 8 minutes, then drain and rinse. Set aside.
  2. Add 2 TBSP olive oil and the sesame oil to a big pan on medium heat.
  3. Add the corn, broccoli and capsicum to the pan and fry for about 5 minutes, stirring.
  4. Add the soy, grated ginger and vegan mince, as well as black pepper and chili sauce if using. Cook for 3 minutes, stirring every now and then.
  5. Drain the noodles and return to the big bowl.
  6. Add the fried veggies to the noodles.
  7. Add the mango to the noodles.
  8. Add the juice of the lime to the noodles and toss everything to combine.
  9. Arrange your lettuce cups on a platter.
  10. Divide the noodles between the 8 lettuce cups.
  11. Top with sesame seeds, cashews and coriander and serve.

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