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Curried Rice Noodles in Lettuce Wraps

Yield 8 servings (serving size: 1 stuffed leaf)
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

Nutrition Information

  • calories 102
  • caloriesfromfat 14 %
  • fat 1.6 g
  • satfat 0.2 g
  • monofat 1.1 g
  • polyfat 0.2 g
  • protein 2.6 g
  • carbohydrate 18.6 g
  • fiber 2.1 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 263 mg
  • calcium 33 mg

How to Make It

  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.