Singapore Noodle Wraps

Ingredients

• Rice vermicelli noodles (8 ounces)
• Vegetable oil (2 tablespoons)
• Garlic (2 cloves, minced)
• Fresh ginger (1 tablespoon, grated)
• Red bell pepper (1, sliced)
• Carrots (2, julienned)
• Cabbage (2 cups, shredded)
• Bean sprouts (1 cup)
• Curry powder (1 tablespoon)
• Soy sauce (2 tablespoons)
• Lime juice (1 tablespoon)
• Salt (to taste)
• Fresh cilantro (1/4 cup, chopped)
• Lettuce leaves (12-15 leaves, for wrapping)

Instructions

1. Prepare the rice vermicelli noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium heat.
3. Add the minced garlic and grated ginger to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn.
4. Introduce the sliced red bell pepper, julienned carrots, shredded cabbage, and bean sprouts to the skillet. Stir-fry for 3-4 minutes, allowing the vegetables to soften slightly while retaining their vibrant colors.
5. In a small bowl, whisk together the curry powder, soy sauce, lime juice, and salt to create a savory sauce. Pour this mixture over the stir-fried vegetables and toss to coat evenly.
6. Fold in the cooked rice vermicelli noodles, tossing everything together until well combined and heated through.
7. Remove the skillet from heat and gently stir in the chopped fresh cilantro for a burst of freshness.
8. To assemble your noodle wraps, lay a lettuce leaf flat on a clean surface. Spoon a generous portion of the noodle and vegetable mixture into the center of the leaf.
9. Fold in the sides of the lettuce leaf over the filling, then roll it up tightly to create a wrap. Secure it with a toothpick if necessary.
10. Repeat the assembly process with the remaining lettuce leaves and filling.
11. Serve the Singapore noodle wraps immediately for the best taste, or refrigerate them for a refreshing meal later.