Curried Rice Noodles in Lettuce Wraps |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Madras curry powder works well in this dish because it adds just a bit of spicy flavor. Ingredients:
4 ounces uncooked rice sticks |
2 1/2 teaspoons olive oil |
1 1/4 cups thinly vertically sliced onion |
1 tablespoon grated peeled fresh ginger |
2 1/2 teaspoons madras curry powder |
4 garlic cloves, minced |
1 cup grated carrot |
1 1/2 cups thinly sliced napa (chinese) cabbage |
1 1/2 tablespoons water |
1/4 cup chopped fresh cilantro |
2 1/2 tablespoons sake (rice wine) or sherry |
1 1/2 tablespoons low-sodium soy sauce |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 1/2 cups fresh bean sprouts |
8 boston lettuce leaves |
Directions:
1. Place noodles in a large bowl. Cover with boiling water; let stand 20 minutes. Drain and rinse with cold water; drain.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion, ginger, curry powder, and garlic to pan; stir-fry 3 minutes. Add carrot; stir-fry 1 1/2 minutes. Add cabbage and 1 1/2 tablespoons water; cook 2 minutes, stirring often. Remove from heat.
3. Combine cilantro and next 5 ingredients (through pepper) in a bowl, stirring until sugar dissolves. Add the noodles, cilantro mixture, and 1 1/2 cups bean sprouts to pan; toss to combine. Spoon 1/3 cup noodle mixture on each lettuce leaf; roll up.
|
|