Best Shortcut Noodle Bowl Lettuce Wraps Recipes

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

Provided by Food Network Kitchen

Categories main-dish

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.

Lettuce Wraps image

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 15 wraps

Number Of Ingredients 14

3 tablespoons lime juice (from about 4 limes)
1 tablespoon fish sauce
1 tablespoon plus 1 teaspoon soy sauce
2 teaspoons light brown sugar
1/3 cup fresh cilantro leaves, roughly chopped, plus more for serving
3 scallions, thinly sliced
1 small red jalapeno or Fresno chile, thinly sliced
1/2 cup low-sodium chicken broth
1 pound ground pork or chicken
1 tablespoon grated ginger
2 cloves garlic, minced
1 large head Bibb or romaine lettuce, separated into 15 large leaves
Chopped roasted salted peanuts, for serving
Shredded carrots, for serving

Steps:

Whisk the lime juice, fish sauce, 1 tablespoon of the soy sauce and brown sugar in a large bowl until the sugar dissolves. Add the cilantro, scallions and chiles; set aside.
Heat the chicken stock in a large skillet over medium heat until steaming but just below a simmer. Add the pork and the remaining teaspoon soy sauce, and cook, breaking into pieces with a spoon (not too small), until the meat is just cooked through and no longer pink, about 6 minutes. Add the ginger and garlic, and remove from the heat. Combine the chicken mixture with the lime mixture until well coated. Let sit for at least 15 minutes while the flavors combine.
To assemble, put 1 to 2 tablespoons of the chicken filling in the center of each lettuce leaf. Top with chopped peanuts, shredded carrots and chopped cilantro. Strain the remaining liquid from the filling, and serve on the side.