Curried Rice Noodles in Lettuce Wraps

Madras curry powder works well in this dish because it adds just a bit of spicy flavor.

Yield: 8 servings (serving size: 1 stuffed leaf)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 14%
  • Fat: 1.6g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.6g
  • Carbohydrate: 18.6g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 263mg
  • Calcium: 33mg

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

Preparation

  1. 1. Place noodles in a large bowl. Cover with boiling water; let stand 20 minutes. Drain and rinse with cold water; drain.
  2. 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. 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.
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