Singapore Noodles In Lettuce Leaves

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 tablespoons safflower oil or 2 tablespoons corn oil
• 1 1/2 tablespoons minced ginger
• 1 tablespoon peeled and minced fresh ginger
• 1 1/2 tablespoons curry powder, preferably madras curry
• 2 1/2 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)
• 1/4 cup water
• 3 tablespoons soy sauce
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon fresh ground black pepper
• 1/3 lb thin rice stick noodles or 1/3 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

Recipe

• 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.