- 250g packet rice vermicelli
- 1 tablespoon oil
- 2 eggs, lightly beaten
- 2 cloves garlic, crushed
- 4 shallots, sliced
- 1 teaspoon curry powder
- 1 teaspoon Chinese five spice
- 8 cups chopped vegetables of choice
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 12 mini cos lettuce leaves
- ¼ cup crushed nuts
Singapore noodle lettuce wraps
Serves: 6
Prep: 20
Cook: 10
Ingredients
Method
Step 1
Place vermicelli in a heat proof bowl and pour over boiling water. Stand for 5 minutes then drain. Cut vermicelli in half with scissors.Step 2
Heat 1 teaspoon of oil in a wok and cook lightly beaten egg until firm and set. Remove from wok and dice.Step 3
Add remaining oil and sauté garlic and shallots for 1 minute.Step 4
Add spices and continue to sauté for a further minute.Step 5
Stir through vegies and stir fry for 5 minutes or until tender.Step 6
Mix through noodles and soy sauce. Heat through. Drizzle with sesame oil.Step 7
Serve in lettuce cups sprinkled with diced egg and crushed nuts. Serves 6.
Tips
- Chinese five spice is available in the supermarket and is a common addition to Asian cooking.
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