Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0

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.

David Bonom
Recipe by Cooking Light April 2008

Gallery

Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 stuffed lettuce leaf)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

270 calories; calories from fat 29%; fat 8.6g; saturated fat 2.2g; mono fat 3.7g; poly fat 1.9g; protein 21.2g; carbohydrates 27.8g; fiber 2.6g; cholesterol 45mg; iron 2.8mg; sodium 234mg; calcium 37mg.
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