Noodles are often on our family’s menu, whether they are cooked in soup or stir-fried with beef, chicken or pork. For this month’s international incident is to cook noodles, I’d like to create a deviant one for this special occasion. an unusual dish with some usual ingredients.
I made noodles in crisp lettuce cups, alike San Choi Bao that I posted before, yet adding lots of spices into it. Also by tossing in some water chestnuts, celery and baby sweet corns, the smooth cellophane noodles were mixed into a bed of crunchy vegetables. As I expected, this dish was refreshing, full of spices with many flavours.
Spicy Pork Mince and Noodles in Crisp Lettuce Cups (Printable recipe)
- 75 gm cellophane noodles
- 375 gm ground pork (pork mince)
- 2 cloves garlic, crushed
- 1 Tbsp minced ginger
- 1 Tbsp ground bean sauce (磨豉醬), available at Asian stores
- 1 stalk celery, finely chopped
- 70gm water chestnuts (frozen or canned), chopped
- 35 gm baby sweet corns (fresh or canned), thinly sliced
- 2 spring onions (shallot), finely sliced
- a handful of coriander (cilantro), chopped
- 2 Tbsp fish sauce
- 1 1/2 Tbsp lime juice
- sesame oil, to taste
- 1 iceberg lettuce, leaves separated and trimmed into cups
- 1 small red chili (for garnish, optional), seeded and finely chopped
- 2 tsp light soy sauce
- 1/2 tsp sugar
- 1/4 tsp salt
- 2 tsp cornflour
- 1 Tbsp water
- pepper, to taste
- Mix ground pork with marinade well for 15 minutes. Soak cellophane noodles in boiling water for 10 minutes. Drain well and set aside.
- In a frying pan or wok, heat vegetable oil over medium-high heat. Saute ginger, garlic and ground bean sauce until aromatic. Add pork and cook for 5 minutes. Stir and separate the pork into smaller pieces if they stick together.
- Add celery, water chestnuts and baby sweet corns and cook for another 2 to 3 minutes if you’d like crunchy vegetables, or cook longer as desired. But don’t over cook the vegetables. (Note: Water chestnuts can be eaten as raw as fruits. So, you can mix them in after removing from heat if you like.)
- Remove from heat. Stir in noodles, spring onion and coriander. Season with lime juice, fish sauce and sesame oil. Mix well.
- To serve, arrange lettuce leaves on plates. Spoon pork and noodles mixture on lettuce cups. Garnish with chopped chilies if desired. Drizzle with chili sauce.
Other party crews' creations:
- Homemade ban mian with minced pork and mushrooms from Penny's Jeroxie (Addictive & Consuming)
- Ginger scallion & Butter noodles from Mardi's Eat, Live, Travel, Write
- Summer ‘Noodles’ with yellow and green zuchinni with cool basil oil tomato sauce from Trix's Tasty Trix
- Vermicilli Biryani with Tahini from Shirley's Enriching your kid
- Homemade Soba Noodles from Natasha's 5 Star Foodie
- Handpulled noodles at home from Anges's Off the spork
- Coconut noodles with honey glazed pork belly from Cherry's Sweet Cherry Pie
- Fork in the Road: North Platte Noodles from Tracey's Tangled Noodle
- Incidental Noodles from Evelyne 's Cheap Ethnic Eatz
- Zha Jiang Mian from Ms Baklover's Footscray Food Blog
- Tteokbokki from Tamar's Koreanfornian Cooking
- Pumpkin Miso Noodles in Shitake Dashi Broth from Billy's Half-Eaten
- Vietnamese Noodle Salad from Nina's Consumed Food Love
- Twice cooked pork with rice noodles from Suresh 's 3 hungry tummies
- Taco Soba Noodle from Anh's A food Lover’s Journey
- Nonya Curry Laksa from Lori's Wannabe Gourmand
- Fried Noodle Dish from Malou's Skip to Malou
- Noodle Kugels from Joanne's Second Helping