Rice vermicelli is similar to angel hair and sometimes sticks together after it is cooked. Use a pair of kitchen shears to snip through the noodles a few times to make them easier to toss with the remaining ingredients.
3 ounces uncooked rice vermicelli
12 ounces ground sirloin
2 teaspoons bottled minced garlic
1/2 cup matchstick-cut carrots
1/2 cup chopped cucumber
1/3 cup chopped red bell pepper
1/3 cup prechopped onion
3 tablespoons chopped fresh mint
1/4 cup fresh lime juice
2 teaspoons sugar
2 teaspoons low-sodium soy sauce
4 Boston lettuce leaves
1/4 cup chopped dry-roasted peanuts
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
Heat a large nonstick skillet over medium-high heat. Add beef to pan, and cook 3 minutes, stirring to crumble. Stir in garlic, and cook for 2 minutes or until browned. Stir in noodles, carrots, and the next 4 ingredients (through mint). Combine juice, sugar, and soy sauce in a small bowl, stirring until sugar dissolves. Add juice mixture to beef mixture; tossing gently to coat. Arrange 1 lettuce leaf on each of 4 plates; spoon 1 1/4 cups beef mixture into each leaf. Top each serving with 1 tablespoon peanuts.
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We love lettuce wraps. These didn't really hit the spot: no crunch, no spice, nothing really savory. I tried adding other items to the dish, like water chestnuts for crunch, and still wasn't happy with the results.
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