Description
Delicious lettuce cups filled with Singapore noodles and chicken stir-fry, perfect for a light meal.
Ingredients
Scale
- 1 lb Chicken (can substitute with tofu)
- 8 oz Singapore Noodles (any thin rice noodle as gluten-free alternative)
- 1 medium Carrot (can substitute with zucchini)
- 2 stalks Celery (can be omitted)
- 1 medium Red Capsicum (Bell Pepper) (green bell pepper works as alternative)
- 2 medium Shallots (can use regular onions)
- 2 stalks Green Onions (can substitute with chives)
- 1/4 cup Singapore Noodles Stir-fry Sauce (can use soy sauce or tamari)
- 1 head Lettuce (e.g., Iceberg or Butter Lettuce) (Romaine is a sturdier option)
- 2 tbsp Vegetable Oil (can use sesame oil)
Instructions
- Prepare the Lettuce: Core and separate the lettuce leaves, then place them in icy water for about 10 minutes.
- Heat the Oil: In a non-stick frying pan, heat vegetable oil over medium heat until shimmering.
- Sauté the Veggies: Add the chopped carrot, celery, and capsicum to the pan. Stir-fry for about 4 minutes until they soften.
- Add Chicken & Sauce: Toss in diced chicken and stir-fry sauce with ½ cup water. Add ¾ of the green onions and bring to a boil.
- Combine Noodles: Stir in the cooked Singapore noodles, mixing everything gently to coat with sauce.
- Assemble Lettuce Cups: Trim lettuce leaves and arrange on a platter. Spoon the noodle mixture into each leaf.
- Garnish & Serve: Top with remaining green onions and a sprinkle of fried shallots. Serve immediately.
Notes
- For a vegetarian option, substitute chicken with tofu.
- Feel free to add additional vegetables based on preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg