Singapore Noodles in Lettuce Leaves
Pan-cooked rice noodles, boston lettuce and cored chinese cabbage, warmed with ginger and curry powder, Malaysian noodles.
40 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 10 min · 40 min total
- medium
- 1
Heat a wok or large heavy skillet over high heat until very hot. Add the oil and heat until very hot, about 30 seconds. Add the seasonings and stir-fry until fragrant, about 10 seconds.
- 2
Add the red onions and stir fry until just tender, about 2 minutes. Add the red peppers and toss lightly for a minute, then add the cabbage and continue cooking until the vegetables are crisp-tender, about 3 minutes. Add the sauce mixture and the softened noodles and carefully toss to blend. Cook until the noodles are tender, about a minute, then transfer the noodles to a serving dish.
- 3
To eat, spoon some of the noodle mixture onto a lettuce leaf, roll it up, tucking in the edges, and eat with your fingers.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
