Lettuce Wraps with Crispy Noodles2017-07-08
- Servings : 8-10
- Prep Time : 35m
- Cook Time : 10m
- Ready In : 45m
Lettuce wraps can be filled with almost anything. These are similar to the ones we use to get as a second course when we would order peking duck. When our family went out for Chinese food it was one of our favourite dishes but you needed enough people to order it since it came with two courses. Now when we go out we need to get two orders so there is enough for everyone! I made these with ground chicken but any protein would work or you could use a combo. I have done pork and chicken or turkey or beef and chicken to make it a little lighter.
- 1 lb ground chicken
- 1 Tbsp hoisin sauce plus 4 Tbsp for serving
- 1 Tbsp mirin
- 1 Tbsp fish sauce
- ½ Tbsp sesame oil
- 1 Tbsp soy sauce
- 1 Tbsp dry sherry
- 1 tsp cornstarch
- ½ cup diced carrots (about 2 medium carrots)
- ½ cup diced celery (about 2 small stocks)
- 4 cloves of garlic, minced
- 2 Tbsp finely minced ginger
- 6 Chinese dried black mushrooms or 6 fresh or dried shiitake mushrooms, diced
- 2 green onions chopped
- 3 oz rice vermicelli noodles
- 2 cups vegetable oil for frying the noodles
- 1 head of boston/bibb/butter lettuce (or any lettuce you like but you will be using it to wrap around the ingredients. I have seen people use romaine)
Combine ground chicken with mirin, fish sauce, soy sauce, dry sherry and corn starch and marinate for 30 minutes or up to 6 hours in the fridge.
Remove lettuce leaves so they stay in one piece and place on a large serving platter.
If using dried mushrooms, remove stems and place in a small bowl covered with boiling water for 15 minutes or until soft. Drain water, squeeze dry and dice, set aside.
While meat is marinating put oil in a large wok or pot and heat over high heat. Test the oil by putting a piece of rice noodle in. It should immediately puff up.
Break the rice noodles up into 4-inch long pieces. Working in batches, place into the hot oil, fry for a few seconds until they puff up and flip fry for a few more seconds. Place on a paper towel-lined plate.
Place them on a serving platter and set aside.
Discard the oil used for frying after it has cooled completely (not in a sink!) and heat wok or pan on high heat.
Add oil and marinated chicken (or other meat of choice) and cook while breaking up into small pieces.
When the chicken is in small pieces add garlic, ginger, carrots, celery and mushrooms and continue cooking until chicken is cooked all the way through.
Turn off the heat. Add 1 Tbsp of hoisin and mix together.
Place mixture on top of fried rice noodles and sprinkle green onion on top.
Serve with a bowl of hoisin for spreading on lettuce leaves.
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