Singapore Noodles in Lettuce Leaves

• 2 tablespoons safflower oil or 2 tablespoons corn oil
• 1 12 tablespoons minced ginger
• 1 tablespoon peeled and minced fresh ginger
• 1 12 tablespoons curry powder, preferably Madras curry
• 2 12 cups very thinly sliced red onions (about 2 onions)
• 2 cups thin julienne strips red bell peppers (about 2 medium-size peppers)
• 3 cups cored and thinly sliced Chinese cabbage (napa)
• 14 cup water
• 3 tablespoons soy sauce
• 1 teaspoon salt
• 12 teaspoon sugar
• 14 teaspoon fresh ground black pepper
• 13 lb thin rice stick noodles or 13 lb vermicelli, softened in hot water and drained
• 2 heads boston lettuce, cores trimmed, leaves separated, pressed to flatten, rinsed, and arranged around the edges of a serv

1. Heat a wok or large heavy skillet over high heat until very hot.
2. Add the oil and heat until very hot, about 30 seconds.
3. Add the seasonings and stir-fry until fragrant, about 10 seconds.
4. Add the red onions and stir fry until just tender, about 2 minutes.
5. Add the red peppers and toss lightly for a minute, then add the cabbage and continue cooking until the vegetables are crisp-tender, about 3 minutes.
6. Add the sauce mixture and the softened noodles and carefully toss to blend.
7. Cook until the noodles are tender, about a minute, then transfer the noodles to a serving dish.
8. To eat, spoon some of the noodle mixture onto a lettuce leaf, roll it up, tucking in the edges, and eat with your fingers.

safflower oil, ginger, fresh ginger, curry powder, very, thin julienne strips red bell peppers, chinese cabbage, water, soy sauce, salt, sugar, ground black pepper, thin rice, boston lettuce

Taken from www.food.com/recipe/singapore-noodles-in-lettuce-leaves-504174 (may not work)