PORK, VEGGIE AND RICE NOODLE LETTUCE WRAPS WITH SWEET CHILI SAUCE

Pork, Veggie and Rice Noodle Lettuce Wraps with Sweet Chili Sauce image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 ounces rice vermicelli
2 teaspoons toasted sesame oil
1/4 cup sweet Thai chili sauce
2 tablespoons fish sauce
2 tablespoons lime juice (from 1 large lime)
Kosher salt
1 1/2 cups shredded roasted pork
1 1/2 cups steamed vegetables, such as green beans, cauliflower, broccoli and sliced carrots
1 large head butter lettuce or Boston bibb lettuce
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves, torn
1/4 cup salted roasted peanuts, chopped

Steps:

Bring a large saucepan of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, about 3 minutes. Drain well, then rinse thoroughly under cold water. Shake out as much water as possible, then transfer to a medium bowl and toss with 1 teaspoon of sesame oil. Set aside at room temperature.
Meanwhile, whisk the chili sauce, fish sauce, lime juice, 6 tablespoons of water and 2 good pinches of salt in a small bowl until well combined.
Heat the remaining 1 teaspoon sesame oil in a medium nonstick skillet over medium-high heat. Add the pork and cook, stirring occasionally, until hot and lightly browned at the edges, about 6 minutes. Add the vegetables and continue to cook until warmed through, about 2 minutes more. Add 2 tablespoons of the chili sauce mixture and toss until well coated and reduced slightly, about 1 minute more.
Pull off 12 to 16 outer leaves from the head of lettuce. Fill the lettuce leaves with the rice noodles, pork and vegetable mixture, cilantro, mint and peanuts. Serve with the remaining chili sauce mixture on the side for dipping and drizzling.