Singapore Noodle Wraps

Ingredients

• Lettuce leaves - 8
• Salt - To taste
• Fresh cilantro - 1/4 cup, chopped
• Lime juice - 1 tablespoon
• Soy sauce - 2 tablespoons
• Curry powder - 2 teaspoons
• Bean sprouts - 1 cup
• Cabbage - 2 cups, shredded
• Carrots - 2, julienned
• Red bell pepper - 1, thinly sliced
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Vegetable oil - 2 tablespoons
• Rice vermicelli noodles - 8 oz

Instructions

1. Cook the rice vermicelli noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a large skillet or wok over medium heat.
3. Add the minced garlic and grated ginger to the skillet and sauté for 1-2 minutes until fragrant.
4. Add the sliced red bell pepper, julienned carrots, shredded cabbage, and bean sprouts to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
5. In a small bowl, mix together the curry powder, soy sauce, lime juice, and salt. Pour the sauce over the vegetables in the skillet and toss to coat evenly.
6. Add the cooked rice vermicelli noodles to the skillet and toss with the vegetables and sauce until well combined.
7. Remove the skillet from heat and stir in the chopped fresh cilantro.
8. To assemble the noodle wraps, place a lettuce leaf on a clean surface and spoon a generous amount of the noodle and vegetable mixture onto the center of the leaf.
9. Fold the sides of the lettuce leaf over the filling, then roll it up tightly to form a wrap.
10. Repeat with the remaining lettuce leaves and filling.
11. Serve the Singapore noodle wraps as a delicious and healthy main course or cut them into smaller portions for appetizers.