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Categories:
rice sticks olive oil onion fresh ginger curry powder garlic carrot cabbage water fresh cilantro sake soy sauce sugar salt freshly ground black pepper fresh bean sprouts
Viewed: 67 - Published at: 9 years agoIngredients
- 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 (Chinese) cabbage
- 1 1/2 tablespoons water
- 1/4 cup chopped fresh cilantro
- 2 1/2 tablespoons sake (rice wine) or sherry
- 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
Method
- Place noodles in a large bowl. Cover with boiling water; let stand 20 minutes. Drain and rinse with cold water; drain.
- 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.
- 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.
