Pork Veggie And Rice Noodle Lettuce Wraps With Sweet Chili Sauce Recipes

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SHORTCUT NOODLE-BOWL LETTUCE WRAPS



Shortcut Noodle-Bowl Lettuce Wraps image

This twist on a Vietnamese noodle bowl tucks vegetables, charred pork loin and ramen noodles into a lettuce leaf for sweet-savory bites that are way more satisfying than a salad. Pick up pre-cut and trimmed vegetables from a salad bar-almost any variety will work-for a dinner that comes together in minutes.

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
1 pound prepped vegetables, such as cucumber, bell pepper and mushroom slices; shredded cabbage and carrots
1 pound prepped vegetables, such as cucumber, bell pepper and mushroom slices; shredded cabbage and carrots
2 small heads butter lettuce, leaves separated
2 scallions, white and green parts thinly sliced
1/2 cup fresh cilantro leaves
1 cup tofu cubes or 2 hard-boiled eggs, sliced, optional
One 3-ounce package instant ramen (discard seasoning packet)
2 tablespoons plus 1/2 teaspoon vegetable oil
8 ounces 1/2-inch-thick boneless center-cut loin pork chops, sliced 1/8 inch thick on an angle
4 teaspoons hoisin sauce
1/3 cup chopped peanuts
Asian-style salad dressing, such as sesame-ginger, miso or sweet chili

Steps:

  • Bring a large pot of salted water to a boil over high heat. Slice the cucumber rounds into matchsticks. If the bell pepper strips are very wide, slice them thinly, too. Add all the vegetables, lettuce, scallions, cilantro and tofu or egg if using to a large serving bowl, or arrange on a large platter.
  • Add the ramen to the boiling water and cook, stirring once or twice to separate, until al dente, about 90 seconds. Strain, transfer to a small bowl, toss with 1/2 teaspoon of the oil and add to the bowl or platter with the vegetables.
  • Toss the pork with the hoisin sauce in a medium bowl, and season lightly with salt and pepper. Heat 1 tablespoon of oil in a medium nonstick skillet over high heat until almost smoking. Add half the pork and stir-fry until the hoisin sauce chars a bit, about 45 seconds. Transfer the pork to the platter with the vegetables, spreading the slices out a bit so they don't steam. Wipe the pan clean with a paper towel, and repeat with the remaining tablespoon of oil and pork.
  • To serve, have everyone fill their lettuce leaves with noodles, pork and vegetables, sprinkle with the peanuts and top with a splash of dressing.

SWEET CHILI PORK LETTUCE WRAPS



Sweet Chili Pork Lettuce Wraps image

This is a quick, easy weeknight meal. Place washed lettuce leaves in a side bowl and roll the wraps one at a time. Simply delicious!!

Provided by Chef mariajane

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb pork tenderloin, trimmed, thinly sliced crosswise
1 teaspoon baking soda
1 teaspoon soya sauce, 30% less salt, divided
1 tablespoon vegetable oil, divided
1 tablespoon freshly minced ginger
8 ounces mushrooms, sliced
2 cups sliced red peppers
4 green onions, thinly sliced
1/4 cup sweet chili sauce
1/4 cup water
1 large head lettuce (Boston or iceburg)
1/4 cup seasoned dry roasted peanuts, chopped

Steps:

  • In a bowl, combine pork, baking soda, and soya sauce. Set aside to marinate 5 minutes.
  • In a large non-stick skillet, heat 1 teaspoons oil over medium-high heat. Cook pork until browned, about 3 minutes. Transfer to a plate.
  • Add remaining oil to the skillet and cook ginger, mushrooms and red peppers until softened, about 3 minutes. Add pork, green onions, sweet chili sauce and water to the skillet. Cook, stirring until the pork is cooked through, about 4 minutes.
  • Spoon pork mixture onto lettuce leaves, sprinkle with peanuts. Roll up and enjoy with a side of rice or substitute flour tortillas for the lettuce wraps, if desired.

Nutrition Facts : Calories 320.8, Fat 15.1, SaturatedFat 2.8, Cholesterol 73.7, Sodium 818.1, Carbohydrate 16.6, Fiber 5.7, Sugar 8.6, Protein 30.9

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