Curried Rice Noodles in Lettuce Wraps

Ingredients

  • 2 ½ teaspoons olive oil
  • 4 garlic cloves, minced
  • 2 ½ teaspoons Madras curry powder
  • 1 ½ tablespoons low-sodium soy sauce
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ tablespoons water
  • 2 ½ tablespoons sake (rice wine) or sherry
  • + 10 more ingredients
    • ½ teaspoon salt
    • ½ teaspoon sugar
    • 1 tablespoon grated peeled fresh ginger
    • 1 ½ cups fresh bean sprouts
    • ¼ cup chopped fresh cilantro
    • 1 ½ cups thinly sliced napa (Chinese) cabbage
    • 1 cup grated carrot
    • 1 ¼ cups thinly vertically sliced onion
    • 4 ounces uncooked rice sticks
    • 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 ca...

View full recipe at My Recipes

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