Lemon Grass Lamb In Lettuce Cups

• 8 small iceberg lettuce leaves
• 4 oz vermicelli rice noodles
• 1 tbsp lime juice
• 1/4 cup sweet chili sauce
• 1/4 cup fish sauce
• 2 tbsp peanut oil
• 1 2/3 lbs boneless lamb, cut into strips
• 1 medium carrot, cut into matchsticks
• 4 cloves garlic, crushed
• 1 tbsp thinly sliced fresh ginger
• 2 stalks fresh lemon grass, chopped
• 4 None kaffir lime leaves, sliced thinly (or 2 tsp grated lime peel)
• 1/4 cup chopped fresh chives

1. Place the lettuce in a bowl of cold water. Let stand for 10 mins.
2. Place the rice noodles in a large bowl and cover with boiling water. Let stand for 5 mins; drain.
3. Combine the lime juice and sauces in a small bowl. Drain the lettuce and pat dry. Place on a serving platter.
4. Heat a little of the oil in a wok or large skillet on high heat. Stir-fry the lamb in batches until browned. Remove from the wok.
5. Add the carrot to the wok, stir-fry until almost tender. Add the garlic, ginger, lemon grass and lime leaves and stir-fry until fragrant. Return the lamb to the wok with the sauce mixture, noodles and 1/2 the chives; stir-fry until heated through.
6. Divide the stir-fry among the lettuce leaves. Sprinkle with the remaining chopped chives.

vermicelli rice noodles, lime juice, sweet chili sauce, fish sauce, peanut oil, boneless lamb, carrot, garlic, ginger, stalks fresh lemon grass, lime, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/29833 (may not work)