Tempura Chicken Nuggets Lettuce Cups

Manu Feildel and daughter Charlee have come to the rescue with their cool twist on a classic dinner option – Tempura Chicken Nugget Lettuce Cups! Not only is it kid-approved, but it’s also healthy and incredibly easy to make. Simply take your favourite Ingham’s chicken nuggets, top with some tasty vermicelli noodles, and throw it all in a lettuce cup… with some sauce of course. Now you have a kid-friendly and delicious dinner that everyone can enjoy. Because everyone loves a bit of adventure with their dinner!

4-6 Servings

40 Mins

  • ½ x 1kg bag frozen Ingham’s Chicken Breast Nuggets Tempura
  • 125g dried vermicelli rice noodles
  • 1 large carrot, thinly shredded
  • 1 Lebanese cucumber, halved lengthways and thinly sliced
  • 1 large red capsicum, thinly sliced
  • 2 green spring onions, thinly sliced
  • Baby cos lettuce leaves (See Tip), extra hoisin sauce, Japanese kewpie mayonnaise and lime wedges, to serve


  • 2 tablespoons rice wine vinegar
  • 1 tablespoon hoisin sauce
  • Juice of 1 lime
in a few simple steps
  1. Preheat the air fryer or oven to 200C (fan-forced).
  2. Cook Chicken Breast Nuggets according to air-fryer or oven directions on packet.
  3. Meanwhile, cook noodles in a large saucepan of boiling water, until tender. Drain. Refresh under cold water. Drain well.
  4. To make dressing, combine all ingredients in a jar. Shake well.
  5. Place noodles in a large bowl. Cut into shorter lengths using kitchen scissors. Add carrot, cucumber, capsicum, onions and dressing. Toss to combine.
  6. To serve, divide noodle mixture among lettuce leaves. Top with nuggets. Dollop with hoisin, drizzle with mayonnaise and serve with lime wedges.