Madras curry powder works well in this dish because it adds just a bit of spicy flavor.
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
How to Make It
Place noodles in a large bowl. Cover with boiling water; let stand 20 minutes. Drain and rinse with cold water; drain.
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.
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.