Curried Rice Noodles in Lettuce Wraps

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.