Trying to get Logan and Kaia to eat lettuce was like pulling teeth. They’d play with it, fling it across the room – absolute nightmare.

I would always serve it knowing full well they wouldn’t eat it, but you have to keep exposing little ones to foods without pressure to eat it. Check out my post on fussy/picky eating on this topic.

I absolutely love PF Changs’ lettuce wraps and one of Mike and I’s favourite places to eat is Song Que (we used to live 5mins from it). We take the kids regularly and they love the rice noodle bowls. So, one day I thought, what if I try a recipe that recreates lettuce wraps with the familiar rice noodles I know they love. Boom, these lettuce wraps were born, devoured and now lettuce is eaten without fuss.

Recipe makes 10-12 wraps, but it depends on how much you pile into your lettuce cup.

INGREDIENTS

1-2 nests of rice noodles

500g of pork mince

1tbsp of sesame oil

1tsp of sesame seeds

2tbsp of low sodium soy sauce

1tbsp white rice vinegar

Large slice of fresh ginger grated

2 cloves of garlic minced

1tbsp ground white pepper

1/2tbsp 5 spice

1/2 small red onion finely diced

1 spring onion diced (for serving)

Little Gem Lettuce Leaves

METHOD

Add all ingredients except the noodles and lettuce to a large bowl. With your hands mix well. 

Take half a palm size amount and form into balls. Place onto a plate or tupperware dish. Continue until all mix is finished. 

Pop into the fridge for at least an hour (over night is best).

Preheat oven to 180c (fan)

Place balls into an oven proof dish and cook for 25-30mins or until cooked through.

Cook noodles as per packet instructions.

Layer noodles, pork balls and spring onion onto lettuce cup.

Eat. Enjoy.