Look guys, I've been taking better care of myself this week. I've cooked every night so far. I don't know if I will cook tonight or tomorrow. I will try. But at least so far I've been doing a good job. I'm just a little bit behind in posting about it!
Monday night I made these lettuce wraps. Absolutely delicious. Not too hard to eat. One lettuce wrap as a serving size? No freaking way. I think I had 6 or 7. But I had it as a main dish and maybe they meant it as an appetizer. I don't even care. My lettuce leaves were small and I'm going to eat as many as I want. This is a great recipe. I would definitely keep it around.
Curried Rice Noodles In Lettuce Wraps
Cooking Light, May 2008
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 cabbage -- (Chinese)
1 1/2 tablespoons water
1/4 cup chopped fresh cilantro
2 1/2 tablespoons sake or sherry -- (rice wine)
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
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.