BEEF NOODLES WRAPPED IN LETTUCE

Last week I had a strong desire to cook Asian-style stir-fries. I had no idea where this longing came from, as the weather was very steamy and humid. Nevertheless my craving subsisted and I bought quite a large quantity of rice noodles. The first dish I made was randomly put together consisting mainly of left over purple cabbage, lettuce, bean sprouts and green beans. Throw in some lean beef mince and noodles and you have yourself a filling, somewhat contemporary Asian stir-fry. If you are not a fan of purple cabbage, but still want to make the dish colourful, opt for red capsicum and/or carrot. You can drizzle sweet chilli sauce over the lettuce bundles to serve, but I find that kecap manis is a strong enough flavour.

INGREDIENTS

• 500g lean minced beef
• 1 teaspoon sesame oil
• 2 cloves garlic, crushed
• 3cm fresh ginger, grated 
• 150g purple cabbage, finely shredded
• 200g green beans, thinly sliced 
• 150-200g bean sprouts
• 200g rice noodles (gluten-free)
• 1 iceberg lettuce, leaves separated
• 3 tablespoons fresh chives, finely chopped
• 1-2 tablespoons fresh coriander, roughly chopped
• 1/4 cup kecap manis sauce
• 1/2 cup water 

COOKING 

1. Heat sesame oil in a wok over medium to high heat and swirl to coat the surface area. Add garlic, ginger and beef mince, using a metal spoon to break apart any meat lumps. Cook  for 4-5 minutes or until mince is browned. Add purple cabbage, beans, bean sprouts, kecap manis and water. Stir-fry ingredients for 4-6 minutes or until vegetables are tender. 

2. Meanwhile, soak rice noodles in boiling water in a large bowl. Soak for 3 minutes, separating the noodle strands with a fork. Drain well. 

3. Add noodles to the mince and vegetable mixture and toss to combine. Spoon noodles and mince into the centre of the iceberg lettuce leaves and serve. 

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