Curried Rice Noodles In Lettuce Wraps

• 4 ounces uncooked rice sticks
• 2 1/2 teaspoons olive oil
• 1 1/4 cups thinly vertically sliced onion
• 1 tablespoon grated peeled fresh ginger
• 2 1/2 teaspoons Madras curry powder
• 4 garlic cloves, minced
• 1 cup grated carrot
• 1 1/2 cups thinly sliced napa (Chinese) cabbage
• 1 1/2 tablespoons water
• 1/4 cup chopped fresh cilantro
• 2 1/2 tablespoons sake (rice wine) or sherry
• 1 1/2 tablespoons low-sodium soy sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups fresh bean sprouts
• 8 Boston lettuce leaves

1. Place noodles in a large bowl. Cover with boiling water; let stand 20 minutes. Drain and rinse with cold water; drain.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion, ginger, curry powder, and garlic to pan; stir-fry 3 minutes. Add carrot; stir-fry 1 1/2 minutes. Add cabbage and 1 1/2 tablespoons water; cook 2 minutes, stirring often. Remove from heat.
3. Combine cilantro and next 5 ingredients (through pepper) in a bowl, stirring until sugar dissolves. Add the noodles, cilantro mixture, and 1 1/2 cups bean sprouts to pan; toss to combine. Spoon 1/3 cup noodle mixture on each lettuce leaf; roll up.

rice sticks, olive oil, onion, fresh ginger, curry powder, garlic, carrot, cabbage, water, fresh cilantro, sake, soy sauce, sugar, salt, freshly ground black pepper, fresh bean sprouts

Taken from www.myrecipes.com/recipe/curried-rice-noodles-lettuce-wraps (may not work)