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Step 1.Place the noodles in a large bowl and cover with warm but not boiling water. Allow to soak for 5-6 minutes or until just tender. Drain and set aside in a large bowl.
Step 2.For the dressing, toast the rice in a dry frying pan over high heat until golden brown. Remove from heat and use a mortar and pestle or a spice grinder to grind rice to a fine powder. Mix the rice powder with the remaining dressing ingredients.
Step 3.Place a non-stick pan over high heat. When it’s hot, add in a ¼ cup of water. Then add the chicken mince. Break up the mince as it cooks. When cooked, use a slotted spoon to transfer the mince to the bowl containing your noodles (discard the cooking liquid). While the chicken is warm, add the shallots and a couple of tablespoons of the dressing and toss. Add the coriander, mint leaves, cabbage and the remaining dressing and toss until well combined. Adjust the seasoning with more fish sauce/chilli powder or lime juice to taste.
Step 4.Serve with cucumber, extra mint leaves and lettuce cups.
Notes: – Using glutinous or sticky rice will give you a softer rice powder that creates a thick and soft coating for the finished salad. If glutinous rice is unavailable you can still use regular long grain or jasmine rice to add a similar toasty flavour with a slightly crunchier texture.