Step 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.

Step 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.

Step 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.

Step 4

To serve, fill lettuce leaves with a little noodles, then layer with the carrot, capsicum and cucumber. Top with mince, a few slices of avocado and some pickled ginger.