Singapore Noodles in Lettuce Leaves Recipe

Name: Singapore Noodles in Lettuce Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons safflower oil or 2 tablespoons corn oil; 1 ½ tablespoons minced ginger; 1 tablespoon peeled and minced fresh ginger; 1 ½ tablespoons curry powder, preferably Madras curry; 2 ½ cups very thinly sliced red onions (about 2 onions); 2 cups thin julienne strips red bell peppers (about 2 medium-size peppers); 3 cups cored and thinly sliced Chinese cabbage (napa); ¼ cup water; 3 tablespoons soy sauce; 1 teaspoon salt; ½ teaspoon sugar; ¼ teaspoon fresh ground black pepper; 13 lb thin rice stick noodles or 13 lb vermicelli, softened in hot water and drained; 2 heads boston lettuce, cores trimmed, leaves separated, pressed to flatten, rinsed, and arranged around the edges of a serv

Servings: persons

2 tablespoons safflower oil or 2 tablespoons corn oil
1 ½ tablespoons minced ginger
1 tablespoon peeled and minced fresh ginger
1 ½ tablespoons curry powder, preferably Madras curry
2 ½ cups very thinly sliced red onions (about 2 onions)
2 cups thin julienne strips red bell peppers (about 2 medium-size peppers)
3 cups cored and thinly sliced Chinese cabbage (napa)
¼ cup water
3 tablespoons soy sauce
1 teaspoon salt
½ teaspoon sugar
¼ teaspoon fresh ground black pepper
13 lb thin rice stick noodles or 13 lb vermicelli, softened in hot water and drained
2 heads boston lettuce, cores trimmed, leaves separated, pressed to flatten, rinsed, and arranged around the edges of a serv

1
Heat a wok or large heavy skillet over high heat until very hot.
2
Add the oil and heat until very hot, about 30 seconds.
3
Add the seasonings and stir-fry until fragrant, about 10 seconds.
4
Add the red onions and stir fry until just tender, about 2 minutes.
5
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.
6
Add the sauce mixture and the softened noodles and carefully toss to blend.
7
Cook until the noodles are tender, about a minute, then transfer the noodles to a serving dish.
8
To eat, spoon some of the noodle mixture onto a lettuce leaf, roll it up, tucking in the edges, and eat with your fingers.

5649

kcal

Calories

Fat

1128

Carbs

200

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons safflower oil or 2 tablespoons corn oil, 1 ½ tablespoons minced ginger, 1 tablespoon peeled and minced fresh ginger, 1 ½ tablespoons curry powder, preferably Madras curry, and more.

Yes, Singapore Noodles in Lettuce Leaves falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Singapore Noodles in Lettuce Leaves

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